📝 About This Recipe
Hailing from the vibrant state of Bahia, this Moqueca is a soulful, aromatic masterpiece that captures the essence of Afro-Brazilian coastal cooking. Unlike its southern cousin, the Baiana version is distinguished by the rich, earthy depth of 'dendê' (red palm oil) and the silky creaminess of fresh coconut milk. It is a slow-simmered celebration of firm white fish and succulent shrimp, infused with the fragrance of cilantro and colorful bell peppers.
🥗 Ingredients
The Seafood & Marinade
- 1.5 pounds Firm White Fish Fillets (such as Snapper, Grouper, or Halibut, cut into 2-inch chunks)
- 1 pound Large Shrimp (peeled and deveined, tails on or off per preference)
- 2 tablespoons Lime Juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatics & Base
- 3 tablespoons Dendê Oil (Red Palm Oil) (essential for the authentic orange hue and nutty flavor)
- 2 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (sliced into thin rings)
- 1 Red Bell Pepper (seeded and sliced into rings)
- 1 Yellow Bell Pepper (seeded and sliced into rings)
- 3 large Roma Tomatoes (sliced into rounds)
- 1-2 Malagueta Pepper or Thai Bird's Eye Chili (finely minced, adjust for heat preference)
The Liquid & Finish
- 14 ounces Full-Fat Coconut Milk (one standard can, shaken well)
- 1/2 cup Fish Stock or Clam Juice (optional, for a thinner consistency)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 3 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large glass bowl, toss the fish chunks and shrimp with the lime juice, minced garlic, salt, and pepper. Cover and let marinate in the refrigerator for 20-30 minutes; do not exceed this time or the lime will 'cook' the fish.
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2
Traditionally, a clay pot (barro) is used, but a heavy-bottomed Dutch oven or deep skillet works beautifully. Place it over medium heat and add the olive oil and 1 tablespoon of the dendê oil.
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3
Create the first layer: Sauté half of the onion rings and half of the chili peppers for 3-4 minutes until softened and translucent.
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4
Reduce heat to medium-low. Layer half of the tomato rounds and half of the bell pepper rings on top of the onions.
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5
Arrange the marinated fish chunks in a single layer over the vegetables. Pour any remaining marinade from the bowl over the fish.
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6
Top the fish with the remaining onion rings, bell pepper rings, and tomato rounds, creating a colorful vegetable blanket.
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7
Pour the coconut milk evenly over the layers. If the liquid doesn't quite reach the top layer of vegetables, add the 1/2 cup of fish stock.
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8
Drizzle the remaining 2 tablespoons of dendê oil over the top to give the stew its signature golden glow.
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9
Bring the liquid to a gentle simmer. Cover the pot tightly and cook for 15 minutes. Avoid stirring the pot to keep the layers intact and prevent the fish from breaking.
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10
Gently nestle the shrimp into the simmering liquid between the vegetables. Cover again and cook for another 5-7 minutes until the shrimp are pink and opaque.
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11
Taste the broth carefully. Adjust seasoning with more salt or a squeeze of lime if needed.
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12
Turn off the heat. Sprinkle the fresh cilantro and sliced green onions generously over the top. Let the stew rest for 5 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Do not skip the dendê oil; it provides a unique flavor and color that defines the Baiana style. Use a sturdy white fish like monkfish or swordfish if you are worried about the fish falling apart. Layering is key—think of it as a seafood lasagna; the bottom layers caramelize slightly while the top steams. If you can't find malagueta peppers, a dash of Tabasco or crushed red pepper flakes can provide the necessary kick. Fresh coconut milk is always superior, but if using canned, ensure it is full-fat for the proper velvety mouthfeel.
🍽️ Serving Suggestions
Serve over 'Arroz Branco' (fluffy white Brazilian rice) to soak up the fragrant sauce. Pair with 'Farofa' (toasted cassava flour) for a delightful crunchy texture contrast. Offer a side of 'Pirão', a thick porridge made by mixing some of the stew's broth with cassava flour. A cold Brazilian lager or a crisp Caipirinha made with lime and cachaça cuts through the richness perfectly. Provide extra lime wedges and a bottle of hot pepper oil on the table for guests to customize their heat.