Brazilian recipe
Traditional Bahian-Style Fish Stew (Moqueca baiana)
A classic and authentic recipe for Bahian-style fish stew featuring fresh fish, coconut milk, and palm oil. A quintessential Brazilian dish.
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Ingredients
1 kg of white fish (sea bass, shark, or mahi-mahi), in steaks or cubes
Juice of 1 lemon
3 cloves of garlic, crushed
Salt to taste
2 large onions, sliced into thick rings
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rings
1 bunch of fresh coriander, coarsely chopped
200 ml of coconut milk
1/2 cup of palm oil (azeite de dendê)
Juice of 1 lemon
3 cloves of garlic, crushed
Salt to taste
2 large onions, sliced into thick rings
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rings
1 bunch of fresh coriander, coarsely chopped
200 ml of coconut milk
1/2 cup of palm oil (azeite de dendê)
Where to find ingredients
You can find fresh fish at local fishmongers or markets. Coconut milk and onions are available in any supermarket. Palm oil (azeite de dendê) may be found in specialty aisles or ethnic grocers; as a substitute, although the authentic flavor profile will change, some cooks use a blend of annatto oil and sunflower oil, though the original palm oil is essential for the traditional result.
Preparation method
- Season the fish steaks or cubes with the lemon juice, crushed garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a clay pot or deep skillet, arrange half of the onion, tomato, and bell pepper rings to form a base.
- Layer 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 coriander 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 if the fish is cooked through and tender, taking care not to let it break apart.
- If necessary, continue cooking for another 5 to 10 minutes.
- Finish by sprinkling the remaining chopped coriander over the stew before serving hot.
Observations
The Bahian-style fish stew is one of the most celebrated dishes in Brazilian cuisine, with deep roots in the Afro-Brazilian culture of Bahia. This rich and aromatic stew combines the delicate texture of fresh fish with the sweetness of coconut milk and the distinct, vibrant flavor of palm oil (dendê). It is a comforting and festive meal, ideal for sharing with family and friends, and traditionally served alongside sides like white rice, manioc flour toasted in butter (farofa), and a thickened fish stock gravy (pirão), all of which perfectly complement its flavor and texture.
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