A traditional Brazilian fish and shrimp stew from Bahia, renowned for its rich flavors from dendê palm oil, coconut milk, fresh seafood, and vibrant vegetables. It’s a culinary masterpiece reflecting Afro-Brazilian heritage.
Authentic Moqueca Baiana
A traditional Brazilian fish and shrimp stew from Bahia, renowned for its rich flavors from dendê palm oil, coconut milk, fresh seafood, and vibrant vegetables. It's a culinary masterpiece reflecting Afro-Brazilian heritage.
Ingredients
- 1.5 lb white fish fillets such as cod or snapper
- 1 lb large shrimp peeled and deveined
- 2 tbsp lime juice
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp dendê palm oil divided
- 1 large onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 cloves garlic minced
- 2 large tomatoes chopped
- 1 can full-fat coconut milk 13.5 oz (400ml)
- 0.5 cup fresh cilantro chopped
- 1 small malagueta pepper minced
Instructions
- In a bowl, marinate the fish and shrimp with lime juice, salt, and black pepper for at least 15 minutes.
- Heat 1 tablespoon of dendê oil in a large deep skillet or Dutch oven over medium heat. Add the sliced onion and bell peppers, cooking until softened, about 5-7 minutes.
- Add the minced garlic and chopped malagueta pepper (if using) and cook for another 1 minute until fragrant.
- Layer half of the chopped tomatoes over the cooked vegetables. Arrange the marinated fish and shrimp evenly over the tomatoes.
- Pour the coconut milk over the seafood. Add the remaining chopped tomatoes and half of the fresh cilantro on top.
- Drizzle the remaining 1 tablespoon of dendê oil over everything. Bring the stew to a gentle simmer, then 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.
- Gently stir in the remaining fresh cilantro just before serving. Serve hot with white rice and enjoy your authentic Moqueca Baiana!
Notes
Serve hot with white rice and pirão (a creamy fish broth porridge). For a vegetarian option, omit seafood and use plantains or mushrooms. If dendê oil is unavailable, you can use a mix of olive oil and a tiny bit of paprika for color, though the flavor won't be identical. For extra heat, add a few drops of malagueta pepper sauce at the end.
