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Moqueca Baiana
Traditional dish · Brazilian
A classic and vibrant Brazilian fish stew from Bahia, featuring coconut milk, dendê oil, bell peppers, tomatoes, and cilantro.
Ingredients
- White fish fillets (e.g., cod, snapper)500g
- Shrimp, peeled and deveined250g
- Coconut milk400ml
- Dendê oil (palm oil)3 tbsp
- Onion, chopped1 large
- Garlic, minced3 cloves
- Red bell pepper, sliced1
- Green bell pepper, sliced1
- Tomatoes, chopped2 medium
- Cilantro, chopped1/2 cup
- Lime juice2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Season fish and shrimp with salt and pepper.
- 2
In a large pot or Dutch oven, heat 1 tbsp of dendê oil over medium heat. Sauté onions until softened, about 5 minutes.
- 3
Add garlic and cook for 1 minute until fragrant.
- 4
Add bell peppers and tomatoes, cook for another 5 minutes.
- 5
Pour in coconut milk and water. Bring to a simmer.
- 6
Gently add the fish pieces to the simmering liquid. Cook for about 5-7 minutes, until the fish is almost cooked through.
- 7
Add the shrimp and cook for another 3-5 minutes, until pink and opaque.
- 8
Stir in the remaining dendê oil, lime juice, and most of the chopped cilantro. Adjust seasoning with salt and pepper.
- 9
Simmer for 2 more minutes. Serve hot, garnished with remaining cilantro.
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