Brazilian recipe
Traditional Moqueca Baiana Fish Stew (Moqueca baiana)
An authentic and classic Moqueca Baiana recipe featuring fresh fish, creamy coconut milk, and dende oil—an unmissable Brazilian masterpiece.
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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 garlic cloves, 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 fresh cilantro, coarsely chopped
200 ml coconut milk
½ cup azeite de dendê (red palm oil)
Juice of 1 lemon
3 garlic cloves, 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 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 fishmongers or markets like the Kariakoo Market. Fresh produce, including cilantro, onions, and tomatoes, is widely available in grocery stores or street stalls. Coconut milk and azeite de dendê (red palm oil) are often found in the imported goods section of larger supermarkets; as a substitute for dende, you may use standard palm oil, though the distinct flavor profile will be different.
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 traditional clay pot or a deep skillet, arrange half of the onion, tomato, and bell pepper slices to create 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 the azeite de dendê evenly over the dish, 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 another 5 to 10 minutes.
- Finish by sprinkling the remaining cilantro over the moqueca before serving it hot.
Observations
Moqueca baiana stands out as one of the most celebrated dishes in Brazilian cuisine, deeply rooted in the Afro-Brazilian heritage of Bahia. This rich and aromatic stew artfully combines the delicate texture of fresh fish with the sweetness of coconut milk and the distinctive, earthy punch of azeite de dendê. It is a comforting yet celebratory meal, perfect for sharing with friends and family, and is traditionally accompanied by white rice, farofa, and pirão to balance its vibrant flavors.
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