Brazilian recipe
Traditional Bahian fish moqueca (Moqueca baiana de peixe)
An authentic, classic recipe for Bahian moqueca, featuring fresh fish simmered in a rich, flavorful broth of coconut milk and palm oil.
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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
1/2 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
1/2 cup azeite de dendê (red palm oil)
Where to find ingredients
Find fresh white fish at local fish markets or specialized seafood sections in supermarkets. Look for azeite de dendê and canned coconut milk in the international or ethnic food aisle. If you cannot source azeite de dendê, it is essential for the authentic color and flavor profile, though some cooks may substitute it with annatto oil for color, acknowledging the loss of the original flavor.
Preparation method
- Season the fish steaks or chunks with the lemon juice, crushed garlic, and salt.
- Allow the fish to marinate for at least 20 minutes.
- In a traditional clay pot or a deep skillet, arrange half of the onion, tomato, and bell pepper slices to create a base.
- Place the marinated fish pieces carefully over the layer of 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 the azeite de dendê evenly over the top, followed by the coconut milk.
- Cover the pot with a lid and place it over medium heat.
- Simmer for approximately 20 minutes.
- Check that the fish is cooked through and tender, taking care that it does not fall apart.
- If necessary, continue cooking for another 5 to 10 minutes.
- Finish by sprinkling the remaining cilantro over the moqueca and serve immediately while hot.
Observations
Bahian moqueca stands as one of the most celebrated dishes in the culinary landscape of the coast, with deep roots in the Afro-Brazilian heritage of Bahia. This fragrant, hearty stew marries the delicate texture of fresh fish with the velvety sweetness of coconut milk and the unmistakable, bold punch of azeite de dendê (red palm oil). It makes for a comforting, festive main course that is best shared among family and friends, typically served alongside plain white rice, toasted cassava flour (farofa), and a savory fish stock gravy known as pirão to soak up the sauce.
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