Brazilian recipe
Traditional Bahian Fish Stew (Moqueca baiana)
A classic, authentic recipe for Bahian fish stew featuring fresh white fish, creamy coconut milk, and the distinct flavor of palm oil.
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Ingredients
1 kg white fish (sea bass, shark, or dorado), in steaks or chunks
Juice of 1 lemon
3 garlic cloves, crushed
Salt to taste
2 large onions, sliced into thick rounds
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rounds
1 bunch fresh cilantro, roughly chopped
200 ml coconut milk
1/2 cup palm oil (dendê oil)
Juice of 1 lemon
3 garlic cloves, crushed
Salt to taste
2 large onions, sliced into thick rounds
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rounds
1 bunch fresh cilantro, roughly chopped
200 ml coconut milk
1/2 cup palm oil (dendê oil)
Where to find ingredients
You can find fresh white fish at local fish markets or supermarket seafood counters. Coconut milk and cilantro are available in any standard grocery store. Palm oil (dendê oil) is an essential ingredient for authenticity and can be found in specialty food stores or international aisles; if unavailable, some prefer a blend of annatto oil as a mild substitute, though it lacks the specific flavor of the original.
Preparation method
- Season the fish steaks or chunks with lemon juice, crushed garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a clay pot or a deep skillet, arrange half of the onion, tomato, and bell pepper slices to form a base.
- Place the seasoned fish on top of the vegetables.
- Cover the fish with the remaining onion, tomato, and bell pepper slices.
- Sprinkle half of the chopped cilantro over the vegetables and fish.
- Drizzle evenly with the palm oil and then pour the coconut milk over the top.
- Cover the pot and place it over medium heat.
- Cook for approximately 20 minutes.
- Check that the fish is cooked through and tender, but taking care that it does not fall apart.
- If necessary, continue cooking for an additional 5 to 10 minutes.
- Finish by sprinkling the remaining chopped cilantro over the stew before serving hot.
Observations
The Bahian fish stew, known as moqueca, is one of the most celebrated dishes in the culinary landscape, with deep roots in the Afro-Brazilian culture of Bahia. This rich and aromatic stew combines the tenderness of fresh white fish with the sweetness of coconut milk and the unmistakable, vibrant taste of palm oil (dendê). It is a comforting and festive meal, ideal for sharing with family and friends, traditionally served with accompaniments such as white rice, toasted cassava flour (farofa), and a thick fish-based broth (pirão), which complement its texture and deep flavors.
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