A rich and fragrant seafood stew from Bahia, Brazil, Moqueca Baiana is a celebration of vibrant flavors. Featuring tender white fish and succulent shrimp simmered in a luscious broth of coconut milk, dendê palm oil, peppers, tomatoes, and fresh herbs, it’s a truly authentic taste of Afro-Brazilian culinary heritage.
Authentic Moqueca Baiana Recipe
A rich and fragrant seafood stew from Bahia, Brazil, Moqueca Baiana is a celebration of vibrant flavors. Featuring tender white fish and succulent shrimp simmered in a luscious broth of coconut milk, dendê palm oil, peppers, tomatoes, and fresh herbs, it's a truly authentic taste of Afro-Brazilian culinary heritage.
Ingredients
- 500 g white fish fillets such as cod
- 250 g shrimp peeled and deveined
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lime juice
- 2 tbsp dendê palm oil divided
- 1 large onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 medium tomatoes chopped
- 3 cloves garlic minced
- 1 cup coconut milk full-fat
- 0.5 cup fish broth or water
- 0.5 cup fresh cilantro chopped
- 0.25 cup fresh parsley chopped
Instructions
- In a bowl, gently toss the fish and shrimp with salt, black pepper, and lime juice. Let it marinate for at least 15-20 minutes in the refrigerator.
- In a large pot or Dutch oven, heat 1 tablespoon of dendê oil over medium heat. Add the sliced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
- Add the minced garlic and chopped tomatoes to the pot. Cook for another 3-5 minutes, stirring occasionally, until the tomatoes start to break down.
- Carefully arrange the marinated fish and shrimp over the sautéed vegetables.
- Pour in the coconut milk and fish broth (or water). Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until the fish is cooked through and flaky and the shrimp are pink, being careful not to overcook.
- Stir in the remaining 1 tablespoon of dendê oil and half of the chopped fresh cilantro and all of the parsley. Adjust seasoning with salt and pepper if needed.
- Garnish with the remaining fresh cilantro before serving. Serve hot with white rice and farofa.
Notes
Serve this vibrant stew hot with white rice, farofa (toasted cassava flour), or pirão (a creamy fish porridge made with the broth). For a milder flavor, reduce the amount of dendê oil. You can also experiment with other seafood like mussels or squid. Ensure your fish fillets are firm and not too thin to prevent them from breaking apart during simmering.
