Brazilian recipe
Traditional Bahian Moqueca Fish Stew (Moqueca baiana de peixe)
An authentic, soul-warming Bahian fish stew recipe featuring fresh fish, creamy coconut milk, and the distinctive flavor of red palm oil.
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Ingredients
1 kg white fish (sea bass, shark, or dorado), in steaks or chunks
Juice of 1 lemon
3 garlic cloves, 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 coriander, coarsely chopped
200 ml coconut milk
1/2 cup red palm oil (azeite de dendê)
Juice of 1 lemon
3 garlic cloves, 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 coriander, coarsely chopped
200 ml coconut milk
1/2 cup red palm oil (azeite de dendê)
Where to find ingredients
Find fresh white fish at local fishmongers or the seafood counters of major supermarkets. Ingredients like coconut milk, coriander, and fresh produce are readily available in the vegetable aisles of any local grocer. If red palm oil (azeite de dendê) is unavailable, it is a specialty item; consult international spice merchants or specialized ethnic food stores, as there is no true substitute for its unique flavor profile.
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 clay pot or deep heavy-bottomed skillet, layer half of the onion, tomato, and bell pepper rounds to form a base.
- Arrange the seasoned fish over the vegetable layer.
- Cover the fish with the remaining onion, tomato, and bell pepper slices.
- Sprinkle half of the chopped coriander over the vegetables and fish.
- Drizzle the red palm oil 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 flake apart.
- If needed, continue cooking for an additional 5 to 10 minutes.
- Finish by sprinkling the remaining coriander over the moqueca before serving hot.
Observations
The Bahian moqueca is a cornerstone of Brazilian cuisine, boasting deep roots in the Afro-Brazilian culture of Bahia. This fragrant, rich stew harmoniously blends the delicate texture of fresh fish with the velvet sweetness of coconut milk and the unmistakable, earthy depth of red palm oil, known as azeite de dendê. Perfectly suited for festive gatherings, this nourishing dish is best enjoyed with white rice, farofa, and pirão to soak up the flavorful sauce.
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