Moqueca Baiana: Brazilian Fish Stew
A traditional Brazilian fish stew from Bahia, renowned for its creamy coconut milk base, vibrant dendê oil, fresh seafood, and aromatic spices.
Ingredients
- 1.5 lb firm white fish cut into 2-inch pieces
- 1 tbsp dendê oil plus more for serving
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 medium tomatoes chopped
- 0.5 cup fish stock or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh cilantro chopped
- 1 tsp hot sauce like malagueta
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 1 lime cut into wedges for serving
Instructions
- Pat the fish pieces dry and season lightly with salt and pepper. Set aside.
- In a large pot or Dutch oven, heat 1 tablespoon of dendê oil over medium heat. Add the chopped onion, garlic, red bell pepper, and green bell pepper. Sauté until softened, about 8-10 minutes, creating a sofrito base.
- Stir in the chopped tomatoes and cook for another 5 minutes, allowing them to break down slightly.
- Pour in the fish stock and coconut milk. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the 2 tablespoons of chopped cilantro and hot sauce. Season with salt and pepper to taste.
- Gently add the fish pieces to the simmering liquid. Make sure the fish is mostly submerged. Cover the pot and cook for 10-15 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook.
- Taste and adjust seasoning if necessary. Ladle the Moqueca Baiana into bowls, drizzling with a little extra dendê oil if desired. Garnish with fresh cilantro and serve immediately with lime wedges and white rice.
Notes
Serve Moqueca Baiana with white rice to soak up the delicious broth, and a sprinkle of fresh cilantro. For an authentic touch, use a clay pot (panela de barro) for cooking. You can use any firm white fish like cod, snapper, or mahi-mahi. Adjust hot sauce to your preferred spice level.