Moqueca Baiana (Bahian Fish Stew)

🧂 Ingredients

• 800 g Firm white fish fillets(Such as cod, snapper, or halibut, cut into 2-inch pieces.)
• 1/4 cup Fresh lime juice(For marinating the fish.)
• 1 tsp Salt(Or to taste, for marinating the fish.)
• 400 ml Full-fat coconut milk(From a can, do not use light coconut milk.)
• 3 tbsp Dendê oil (palm oil)(Adds authentic color and flavor. Available at specialty stores or online.)
• 2 Bell peppers(1 red and 1 yellow, seeded and thinly sliced.)
• 3 Tomatoes(Medium-sized, ripe, seeded and thinly sliced.)
• 1 Onion(Medium, thinly sliced.)
• 3 cloves Garlic(Minced.)
• 1 bunch Fresh cilantro(About 1 cup chopped, divided for cooking and garnish.)
• 1 Optional: Red chili pepper(Small, finely chopped, for a touch of heat.)

👨‍🍳 Instructions

1. 1

   Marinate the fish: In a bowl, combine the fish pieces with lime juice and salt. Gently toss to coat. Let it marinate at room temperature for 20 minutes while you prepare the other ingredients. The lime juice will begin to 'cook' the fish slightly.

   ⏱️ 20 minutes
2. 2

   Prepare the base: If using a traditional clay pot, heat it gently over low heat. Otherwise, use a wide, heavy-bottomed pot or Dutch oven. Layer half of the sliced onions, tomatoes, and bell peppers on the bottom of the pot. Sprinkle with half of the minced garlic and half of the chopped cilantro. Arrange the marinated fish pieces evenly over the vegetable layer. Top with the remaining onions, tomatoes, and bell peppers, followed by the rest of the garlic and cilantro. If using, scatter the chopped chili pepper over the top.

   ⏱️ 10 minutes
3. 3

   Simmer the stew: Pour the coconut milk evenly over the fish and vegetables. Bring the liquid to a gentle simmer over medium-low heat. Once simmering, cover the pot tightly. Cook for 25-30 minutes, or until the fish is opaque and flakes easily with a fork. Avoid stirring vigorously, as this can break up the fish. Instead, gently swirl the pot occasionally.

   ⏱️ 25-30 minutes
4. 4

   Finish and serve: Gently stir in the dendê oil. The stew will take on a vibrant orange-red hue. Cook for another 2-3 minutes, uncovered, just to meld the flavors. Taste and adjust seasoning with salt if needed. Garnish generously with fresh cilantro. Serve immediately with white rice.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Dendê oil is crucial for the authentic color and flavor of Moqueca Baiana. If you cannot find it, the stew will still be delicious but will lack its signature characteristics.
• ✓Resist the urge to stir the stew too much during cooking. The gentle simmering and steam will cook the ingredients perfectly without breaking up the delicate fish.
• ✓Moqueca is a specialty from the state of Bahia in northeastern Brazil, known for its Afro-Brazilian influences.
• ✓For a less rich stew, you can use a slightly smaller amount of dendê oil.

🔄 Variations

• Moqueca Capixaba: A lighter version from the state of Espírito Santo, which omits the dendê oil and often includes annatto (urucum) for color.
• Seafood Moqueca: Add shrimp, mussels, or squid along with the fish for a richer seafood experience.
• Vegetarian Moqueca: Replace fish with firm tofu or heart of palm, and use vegetable oil instead of dendê oil.

🥗 Nutrition

Per serving