Brazilian recipe
Traditional Moqueca Baiana (Moqueca baiana)
A classic and authentic recipe for Moqueca Baiana, featuring fresh fish simmered in creamy coconut milk and vibrant red palm oil. An essential Brazilian culinary experience.
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Ingredients
1 kg white fish (sea bass, shark, or mahi-mahi), cut into steaks or chunks
Juice of 1 lemon
3 cloves garlic, 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, coarsely chopped
200 ml coconut milk
½ cup azeite de dendê (red palm oil)
Juice of 1 lemon
3 cloves garlic, 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, coarsely chopped
200 ml coconut milk
½ cup azeite de dendê (red palm oil)
Where to find ingredients
You can find fresh white fish at local fish markets or supermarket seafood counters. Coconut milk and cilantro are readily available in the produce and international aisles of standard grocery stores. Azeite de dendê (red palm oil) is a specialized ingredient; you may need to source it from international specialty food shops or Caribbean grocers. If you cannot find red palm oil, note that it provides the signature color and flavor; there is no perfect substitute for its unique profile.
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 deep skillet, arrange half of the onion, tomato, and bell pepper slices to create a base.
- Place the seasoned fish pieces 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 layers.
- Drizzle the azeite de dendê evenly over the pot, followed by the coconut milk.
- Cover the pot and place it over medium heat.
- Simmer for approximately 20 minutes.
- Check that the fish is cooked through and tender, taking care not to let it break apart.
- If necessary, continue cooking for an additional 5 to 10 minutes.
- Finish by sprinkling the remaining cilantro over the stew before serving hot.
Observations
Moqueca baiana stands as one of the most celebrated dishes in Brazilian gastronomy, with deep-seated roots in the Afro-Brazilian culture of Bahia. This rich, aromatic stew artfully combines the delicate texture of fresh white fish with the sweetness of coconut milk and the distinct, earthy punch of azeite de dendê (red palm oil). It is a comforting, celebratory meal perfect for gathering friends and family, traditionally served alongside steamed white rice, crunchy farofa, and a flavorful pirão made from the stew's own juices.
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