📝 About This Recipe
Transport your senses to the sun-drenched beaches of Bahia with this vibrant, aromatic fish stew. This traditional masterpiece marries firm white fish with a rich, velvety base of coconut milk and 'azeite de dendê' (red palm oil), creating a signature golden hue and earthy depth. It is a harmonious celebration of Afro-Brazilian heritage, bursting with fresh bell peppers, lime, and cilantro that dance on the palate.
🥗 Ingredients
The Fish and Marinade
- 2 lbs Firm white fish fillets (such as Snapper, Halibut, or Cod, cut into 2-inch chunks)
- 2 Limes (juiced)
- 4 cloves Garlic (minced into a paste)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Aromatics and Base
- 2 tablespoons Olive oil (extra virgin)
- 3 tablespoons Azeite de Dendê (Brazilian red palm oil; essential for authentic flavor)
- 1 large Yellow onion (sliced into thin rings)
- 1 medium Red bell pepper (seeded and sliced into rings)
- 1 medium Yellow bell pepper (seeded and sliced into rings)
- 3 large Roma tomatoes (sliced into rounds)
- 14 oz Full-fat coconut milk (one can, shaken well)
- 1/2 cup Vegetable or Fish stock (optional, for desired consistency)
- 1-2 pieces Malagueta pepper or Thai bird's eye chili (minced; adjust for heat preference)
- 1 teaspoon Paprika (sweet or smoked)
For Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 3 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Place the fish chunks in a non-reactive bowl. Rub with the minced garlic, salt, pepper, and the juice of two limes. Let it marinate in the refrigerator for 20-30 minutes while you prep the vegetables.
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2
In a large, heavy-bottomed pot or a traditional clay pot (capixaba), heat the olive oil and 1 tablespoon of the dendê oil over medium heat.
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3
Layer half of the onion rings, half of the bell pepper rings, and half of the tomato slices at the bottom of the pot to create a vegetable 'bed'.
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4
Remove the fish from the marinade (reserve the liquid) and place the fish chunks in a single layer over the vegetables.
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5
Top the fish with the remaining onions, bell peppers, and tomatoes. Sprinkle the minced chilies and paprika over the top.
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6
Whisk together the coconut milk and the reserved lime marinade. Pour this mixture over the fish and vegetables.
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7
Drizzle the remaining 2 tablespoons of dendê oil over the surface. This will give the stew its characteristic orange glow.
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8
Bring the liquid to a gentle simmer over medium heat. Do not let it reach a rolling boil, as this can break the fish apart.
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9
Cover the pot and cook for 15-20 minutes. You'll know it's ready when the vegetables are tender and the fish flakes easily with a fork.
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10
Gently taste the broth. Adjust the seasoning with more salt or lime juice if needed. Avoid stirring vigorously; instead, gently shake the pot to mix.
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11
Turn off the heat and stir in half of the cilantro and green onions.
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12
Let the stew rest for 5 minutes before serving to allow the flavors to deepen and the sauce to thicken slightly.
💡 Chef's Tips
Always use a firm-fleshed fish; delicate fish like sole or tilapia will disintegrate during the simmering process. If you cannot find dendê oil, you can substitute with olive oil infused with a teaspoon of turmeric or annatto, though the flavor will be less earthy. Resist the urge to stir! Layering is key to Moqueca; stirring will break the beautiful vegetable rings and the fish chunks. For an even richer version, add a handful of cleaned raw shrimp during the last 5 minutes of cooking. Use a wide, shallow pot rather than a deep stockpot to ensure the fish cooks evenly in the flavorful liquid.
🍽️ Serving Suggestions
Serve over 'Arroz Branco' (fluffy white rice) to soak up every drop of the coconut broth. Pair with 'Farofa' (toasted manioc flour) on the side to provide a delightful crunchy contrast to the tender stew. A side of 'Pirão'—a thick porridge made by mixing some of the stew's broth with manioc flour—is the most traditional accompaniment. Enjoy with a cold glass of Vinho Verde or a classic Brazilian Caipirinha to cut through the richness of the coconut milk. Garnish generously with extra lime wedges for those who prefer a brighter, citrusy finish.