📝 About This Recipe
Hailing from the vibrant state of Bahia, this Moqueca de Peixe is a rhythmic celebration of Afro-Brazilian flavors, combining flaky white fish with luscious coconut milk and earthy dendê oil. The dish is characterized by its signature bright orange hue and a fragrant base of bell peppers, tomatoes, and fresh cilantro. It is a slow-simmered masterpiece that perfectly balances creamy richness with a zesty citrus finish, capturing the soul of the Brazilian coastline in every spoonful.
🥗 Ingredients
The Fish & Marinade
- 2 pounds Firm White Fish (Cod, Halibut, or Snapper) (cut into 2-inch chunks)
- 4 cloves Garlic (minced into a paste)
- 3 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatics & Base
- 3 tablespoons Dendê Oil (Red Palm Oil) (essential for authentic color and flavor)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Yellow Onion (thinly sliced into rings)
- 1 large Red Bell Pepper (seeded and sliced into rings)
- 1 large Yellow Bell Pepper (seeded and sliced into rings)
- 4 medium Roma Tomatoes (sliced into rounds)
- 1-2 Malagueta Pepper or Jalapeño (minced; adjust to heat preference)
- 1 teaspoon Paprika (sweet or smoked)
The Braising Liquid & Garnish
- 14 ounces Full-Fat Coconut Milk (one can, unsweetened)
- 1/2 cup Fish Stock or Water (only if needed for consistency)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large glass bowl, toss the fish chunks with the minced garlic, lime juice, salt, and black pepper. Cover and refrigerate for 20-30 minutes to allow the citrus to tenderize the fish.
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2
In a large, heavy-bottomed clay pot (traditional) or a deep Dutch oven, heat the olive oil and 2 tablespoons of the dendê oil over medium heat until shimmering.
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3
Add the sliced onions to the pot and sauté for 3-4 minutes until they become translucent and slightly softened.
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4
Layer half of the bell pepper rings and half of the tomato rounds over the onions. Sprinkle with the minced chili peppers and paprika.
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5
Carefully place the marinated fish chunks in a single layer over the vegetable bed. Pour any remaining marinade from the bowl over the fish.
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6
Layer the remaining bell peppers and tomatoes on top of the fish, creating a colorful blanket of vegetables.
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7
Pour the coconut milk evenly over the entire pot. If the liquid doesn't quite reach the top layer of fish, add a splash of fish stock or water.
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8
Bring the liquid to a very gentle simmer. 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 is done when it is opaque and flakes easily with a fork.
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10
Drizzle the final tablespoon of dendê oil over the top to add a vibrant orange sheen and a boost of earthy flavor.
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11
Taste the broth and adjust the seasoning with more salt or lime juice if necessary.
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12
Turn off the heat and generously sprinkle with fresh cilantro and green onions. Serve immediately directly from the pot.
💡 Chef's Tips
Always use a firm white fish like Monkfish or Halibut; delicate fish like Tilapia will disintegrate during the simmering process. Dendê oil (red palm oil) is the secret to the authentic flavor and color; if you absolutely cannot find it, substitute with olive oil and a touch more paprika, though the flavor profile will change. Resist the urge to stir the stew once the fish is added; stirring will break the fish chunks. Instead, gently shake the pot to distribute the liquid. For a deeper flavor, let the marinated fish sit for the full 30 minutes, but no longer, or the lime juice will 'cook' the fish like ceviche and toughen it. If you prefer a thicker sauce, you can whisk a teaspoon of manioc flour (farinha) into the coconut milk before adding it.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Basmati or Jasmine rice to soak up the creamy coconut broth. Pair with 'Pirão', a traditional Brazilian side dish made by mixing some of the stew's broth with manioc flour. Offer a side of 'Farofa' (toasted manioc flour) for a delightful crunchy texture contrast. A cold Brazilian lager or a fresh Caipirinha cocktail cuts through the richness of the coconut milk perfectly. Provide extra lime wedges on the side for those who enjoy a brighter, more acidic finish.