📝 About This Recipe
Transport your senses to the sun-drenched beaches of Bahia with this vibrant, aromatic fish stew. This traditional Moqueca elevates firm white fish and sweet, caramelized plantains in a rich infusion of coconut milk and golden dende oil. It is a masterful balance of savory, sweet, and citrusy notes that represents the soulful heart of Afro-Brazilian culinary heritage.
🥗 Ingredients
The Fish & Marinade
- 2 lbs Firm white fish fillets (Snapper, Halibut, or Cod) (cut into 2-inch chunks)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/2 teaspoon Cumin (ground)
The Stew Base
- 2 large Ripe Plantains (yellow with black spots) (sliced into 1/2-inch rounds)
- 3 tablespoons Dendê Oil (Red Palm Oil) (essential for authentic flavor and color)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Yellow Onion (sliced into thin rings)
- 1 medium Red Bell Pepper (seeded and sliced into rings)
- 1 medium Green Bell Pepper (seeded and sliced into rings)
- 3 large Roma Tomatoes (sliced into rounds)
- 14 oz Full-fat Coconut Milk (one can, unsweetened)
- 1/2 cup Fish Stock or Water (as needed for consistency)
- 1-2 pieces Malagueta pepper or Thai bird's eye chili (minced, optional for heat)
Finishing & Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large glass bowl, toss the fish chunks with minced garlic, lime juice, salt, pepper, and cumin. Cover and refrigerate for 20-30 minutes to allow the flavors to penetrate.
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2
While the fish marinates, heat the olive oil in a large, wide skillet or a traditional clay pot (moqueca) over medium heat. Lightly fry the plantain slices for 2 minutes per side until golden. Remove and set aside.
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3
In the same pot, add 2 tablespoons of the dendê oil. Once shimmering, layer half of the onion rings, bell pepper rings, and tomato slices across the bottom of the pot.
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4
Place the marinated fish pieces in a single layer over the vegetables. If using chilies, sprinkle them over the fish now.
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5
Layer the remaining onions, peppers, and tomatoes over the fish, followed by the fried plantain slices.
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6
Pour the coconut milk evenly over the layers. Add the fish stock if the liquid doesn't quite reach the top layer of fish.
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7
Drizzle the final tablespoon of dendê oil over the top for that signature orange glow and nutty aroma.
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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 delicate fish and curdle the coconut milk.
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9
Cover the pot and simmer for 15-20 minutes. The fish should be opaque and flake easily, and the vegetables should be tender.
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10
Gently shake the pot occasionally rather than stirring to keep the layers intact and prevent the fish from breaking.
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11
Taste the broth and adjust the seasoning with more salt or lime juice if needed.
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12
Turn off the heat and garnish generously with chopped cilantro and green onions. Let it rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Use a heavy-bottomed pot or a clay dish (panela de barro) for even heat distribution. Ensure your plantains are truly ripe (yellow with black spots); green plantains will be too starchy and won't provide the necessary sweetness. Do not overcook the fish; it should be just tender enough to melt in your mouth. If you cannot find dendê oil, you can substitute with olive oil infused with a little smoked paprika, though you will lose the authentic earthy flavor. Always use full-fat coconut milk for the velvety mouthfeel that defines a true Moqueca.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the rich sauce. Pair with 'Pirão', a traditional Brazilian porridge made from the stew's broth and toasted cassava flour (farofa). Accompany with a side of 'Farofa' (toasted manioc flour) for a delightful crunchy texture. A cold glass of Brazilian Caipirinha or a crisp Sauvignon Blanc cuts through the richness of the coconut milk beautifully. Provide extra lime wedges and a small bowl of hot chili oil on the side for guests who want an extra kick.