Brazilian recipe
Traditional Brazilian Fish Stew (Moqueca Baiana)
A classic, authentic Brazilian fish stew recipe featuring fresh white fish, creamy coconut milk, and the vibrant, smoky flavor of palm oil. A true taste of Bahia.
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Ingredients
1 kg white fish (such as halibut, cod, or sea bass), cut into fillets or chunks
Juice of 1 lemon
3 garlic cloves, crushed
Salt to taste
2 large yellow onions, sliced into thick rounds
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rings
1 bunch fresh cilantro, coarsely chopped
200 ml unsweetened coconut milk
1/2 cup dendê oil (red palm oil)
Juice of 1 lemon
3 garlic cloves, crushed
Salt to taste
2 large yellow onions, sliced into thick rounds
3 ripe tomatoes, sliced into thick rounds
1 green bell pepper, sliced into thick rings
1 bunch fresh cilantro, coarsely chopped
200 ml unsweetened coconut milk
1/2 cup dendê oil (red palm oil)
Where to find ingredients
Fish: Look for firm white fish fillets like halibut or sea bass at your local fishmonger or the seafood counter of a quality supermarket. Coconut Milk: Available in the international or baking aisle of most grocery stores; opt for full-fat, unsweetened canned coconut milk for the best texture. Dendê Oil: This is a specialty ingredient essential for the authentic flavor of this dish. Look for 'red palm oil' (often labeled as dendê oil) in the international section, at Latin American grocery stores, or online specialty food retailers. Vegetables and herbs: Fresh produce found at any standard farmer's market or local supermarket.
Preparation method
- Season the fish fillets or chunks with lemon juice, crushed garlic, and salt
- Allow the fish to marinate for at least 20 minutes to absorb the flavors
- In a heavy-bottomed pot or a wide, deep skillet, create a base by layering half of the onion, tomato, and bell pepper slices
- Arrange the seasoned fish pieces evenly over the vegetable base
- Cover the fish with the remaining layers of onion, tomato, and bell pepper slices
- Sprinkle half of the chopped cilantro over the top of the vegetables and fish
- Drizzle the dendê oil evenly over the dish, followed by the coconut milk
- Cover the pot with a tight-fitting lid and set over medium heat
- Let the stew simmer gently for approximately 20 minutes
- Check that the fish is cooked through and tender, being careful not to let it break apart
- If necessary, continue to simmer for an additional 5 to 10 minutes until perfectly tender
- Finish by scattering the remaining fresh cilantro over the moqueca just before serving hot
Observations
The Moqueca Baiana is one of Brazil’s most iconic dishes, deeply rooted in the Afro-Brazilian culinary traditions of the state of Bahia. This rich, aromatic stew pairs tender white fish with the lush sweetness of coconut milk and the distinctive, golden warmth of palm oil (dendê). It is a comforting, soul-warming meal that’s perfect for gathering friends and family around the table. Traditionally, it is served with steamed white rice, a crisp cassava flour farofa, and a side of savory pirão to round out every delicious bite.
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