📝 About This Recipe
Transport your senses to the tropical coast of Bahia with this vibrant, slow-simmered seafood masterpiece. This authentic Moqueca de Peixe marries firm white fish with the earthy richness of dendê (red palm) oil and silky coconut milk, creating a deep, golden broth. Infused with aromatic peppers, fresh lime, and cilantro, it is a celebratory dish that perfectly captures the soulful, Afro-Brazilian heritage of Northeastern Brazil.
🥗 Ingredients
The Fish & Marinade
- 2 pounds Firm White Fish Fillets (such as Snapper, Grouper, or Halibut, 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)
- 1/2 teaspoon Cumin (ground)
The Aromatics & Base
- 3 tablespoons Dendê Oil (unrefined red palm oil; essential for authentic flavor)
- 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 Yellow Bell Pepper (seeded and sliced into rings)
- 3 large Roma Tomatoes (sliced into rounds)
- 1-2 pieces Malagueta Pepper or Thai Bird's Eye Chili (minced; adjust for heat preference)
The Braising Liquid & Garnish
- 14 ounces Full-fat Coconut Milk (one standard can, unsweetened)
- 1/2 cup Fish Stock or Water (to adjust 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 with the minced garlic, lime juice, salt, pepper, and cumin. Cover and refrigerate for at least 20-30 minutes to allow the flavors to penetrate the flesh.
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2
Place a large, heavy-bottomed clay pot (traditional) or a Dutch oven over medium heat. Add the olive oil and 2 tablespoons of the dendê oil.
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3
Create a base layer by arranging half of the onion rings, half of the bell peppers, and half of the tomato slices across the bottom of the pot.
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4
Carefully place the marinated fish chunks in a single layer over the bed of vegetables. Pour any remaining marinade from the bowl over the fish.
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5
Layer the remaining onions, bell peppers, and tomatoes over the fish, followed by the minced chilies. This 'layering' technique is crucial for the slow-cook method.
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6
Pour the coconut milk evenly over the top, followed by the fish stock (or water) and the final tablespoon of dendê oil.
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7
Bring the liquid to a very gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 20-25 minutes.
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8
Do not stir the pot during the cooking process; stirring will break the delicate fish chunks. Instead, occasionally rotate the pot to ensure even heating.
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9
Check the fish after 20 minutes; it should be opaque and flake easily with a fork, and the vegetables should be tender.
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10
Taste the broth. Adjust seasoning with more salt or lime juice if needed to balance the richness of the coconut and palm oil.
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11
Turn off the heat and sprinkle the fresh cilantro and green onions over the top. Let it sit, covered, for 5 minutes before serving to allow the herbs to wilt into the steam.
💡 Chef's Tips
Always use a firm-fleshed fish; delicate varieties like sole or tilapia will disintegrate during the braise. Dendê oil (red palm oil) provides the signature orange hue and nutty flavor—if you can't find it, use olive oil with a teaspoon of paprika, though the flavor profile will change. For a deeper flavor, you can add 1/2 cup of dried ground shrimp to the sauce layers, a common variation in Bahia. Avoid boiling the stew vigorously; a low, slow simmer prevents the coconut milk from curdling and keeps the fish tender. Use a wide, shallow pot rather than a deep narrow one to ensure the fish cooks evenly without being crushed by the weight of layers.
🍽️ Serving Suggestions
Serve over 'Arroz Branco' (fluffy white rice) to soak up the luxurious coconut broth. Pair with 'Farofa' (toasted manioc flour) on the side for a delightful crunchy texture contrast. A side of 'Pirão'—a thick porridge made by mixing some of the stew's broth with manioc flour—is the most traditional accompaniment. Serve with a chilled glass of Brazilian Caipirinha or a crisp, dry Sauvignon Blanc to cut through the richness. Offer a small bowl of extra hot chili oil or 'Molho de Pimenta' for those who want an extra kick of heat.