Moqueca
Moqueca is a fragrant and vibrant Brazilian fish stew simmered in rich coconut milk with tomatoes, peppers, and the distinctly nutty flavor of red palm oil called dende. Originating from the state of Bahia, this dish is a beautiful marriage of African and indigenous Brazilian culinary traditions.
A fragrant Bahian fish stew made rich and golden with coconut milk and red palm oil.
Nutrition per serving
Ingredients
Protein
Sauce
Vegetables
Aromatics
Instructions
Marinate the Fish
Season the fish chunks generously with salt, black pepper, lime juice, and half of the minced garlic. Toss to coat evenly and allow to marinate at room temperature for at least 15 minutes while you prepare the other ingredients.
Build the Flavor Base
Heat the red palm oil in a large wide pot or clay pot over medium heat. Add the remaining garlic and cook for 1 minute until fragrant. Add the diced tomatoes and sliced red bell pepper and cook for 5 minutes, stirring occasionally, until softened and beginning to release their juices.
Add Coconut Milk and Simmer
Pour the coconut milk into the pot and stir to combine with the tomato and pepper base. Bring to a gentle simmer over medium heat. Taste the broth and adjust seasoning with salt and a pinch of chili flakes if desired. Allow to simmer for 5 minutes to let the flavors meld.
Cook the Fish and Finish
Gently nestle the marinated fish chunks into the simmering coconut broth in a single layer. Cover the pot and cook for 8 to 10 minutes until the fish is opaque and flakes easily with a fork. Do not stir vigorously as this will break the fish apart. Finish with fresh cilantro and serve with white rice and pirão.
Substitutions
Common mistakes
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