Moqueca de Peixe (Bahian Fish Stew)

🧂 Ingredients

• 1 kg Firm white fish fillets(Such as cod, snapper, halibut, or tilapia. Cut into 2-inch pieces.)
• 400 ml Full-fat coconut milk(One standard can.)
• 60 ml Dendê oil (red palm oil)(Essential for authentic flavor and color. Available at Latin or African markets.)
• 4 medium Ripe tomatoes(Diced.)
• 2 medium Yellow onions(Thinly sliced.)
• 2 medium Bell peppers(Any color (red, yellow, or green), thinly sliced.)
• 60 ml Lime juice(Freshly squeezed, about 2-3 limes.)
• 1/2 cup Fresh cilantro(Chopped, for garnish.)
• 3 cloves Garlic cloves(Minced (optional, but recommended).)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the fish: Rinse the fish pieces and pat them dry. Place them in a bowl and toss gently with the fresh lime juice, salt, and black pepper. Let marinate for at least 15 minutes at room temperature while you prepare the vegetables.

   ⏱️ 15 minutes
2. 2

   Layer the aromatics and vegetables: If using a traditional clay pot (panela de barro), heat it gently over low heat. Otherwise, use a wide, heavy-bottomed pot or Dutch oven. Create a base layer by arranging half of the sliced onions, tomatoes, and bell peppers at the bottom of the pot. If using garlic, scatter it over this layer.

   ⏱️ 5 minutes
3. 3

   Add the fish: Arrange the marinated fish pieces evenly over the vegetable layer. Top with the remaining sliced onions, tomatoes, and bell peppers.

   ⏱️ 5 minutes
4. 4

   Add the liquid and simmer: Pour the coconut milk evenly over the fish and vegetables. Bring the liquid to a gentle simmer over medium-low heat. Do not stir vigorously; instead, gently swirl or shake the pot occasionally to prevent sticking and ensure even cooking. Cover the pot and let it simmer gently.

   ⏱️ 25-30 minutes
5. 5

   Finish and serve: Once the fish is cooked through, remove the pot from the heat. Gently drizzle the dendê oil over the surface of the stew. Garnish generously with fresh chopped cilantro. Serve immediately, traditionally with white rice and pirão (a thickened fish broth porridge).

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Avoid stirring the moqueca vigorously once it starts simmering. Instead, gently swirl or shake the pot to prevent the fish from breaking apart and to distribute the flavors.
• ✓The dendê oil is added at the very end, off the heat, to preserve its vibrant color and distinctive flavor.
• ✓While a traditional clay pot (panela de barro) is recommended for its heat retention and even cooking, a heavy-bottomed Dutch oven or wide saucepan will also work well.
• ✓For a spicier kick, add a finely chopped malagueta pepper or a pinch of red pepper flakes along with the vegetables.

🔄 Variations

• Moqueca Mista: Add large shrimp or mussels during the last 10 minutes of cooking.
• Moqueca Capixaba: This style, from the state of Espírito Santo, omits the dendê oil and is often made with annatto oil (urucum) for color, resulting in a lighter flavor profile.

🥗 Nutrition

Per serving