Moqueca (Bahian fish stew)

Name: Moqueca (Bahian fish stew)
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 800g Firm White Fish Fillet, cut into large chunks; e.g., snapper or corvina; 1 Lime, juiced; 3 cloves of Garlic, minced; 1 tsp Salt; 1 large Onion, thinly sliced; 1 Red Bell Pepper, thinly sliced; 1 Yellow Bell Pepper, thinly sliced; 3 medium Tomatoes, sliced; 400ml Coconut Milk; 120ml Fish Stock, or water; 3 tbsp Dendê Oil, red palm oil; 1 1/2 Malagueta Peppers, sliced (or use 1 small red chili); 1 bunch of Cilantro, chopped; divided (about 20 g); 2 Spring Onions, sliced; 1/2 tsp Salt, or to taste

Moqueca is a vibrant Bahian fish stew that pairs tender chunks of white fish with creamy coconut milk, bright citrus, and the distinctive, fragrant heat of dendê oil. Slow-simmered with peppers, tomatoes and fresh herbs, it yields a silky, aromatic broth perfect for spooning over rice.

Moqueca is a vibrant Bahian fish stew that pairs tender chunks of white fish with creamy coconut milk, bright citrus, and the dist... Show more

Traditional Brazilian Recipe

Health Grade

S · Outstanding

Rating

4.5

Time

1 hr10 min

Price

2,53 €

Calories

368 kcal

low calorie

healthy

nutritious

one pot

Method

Marinate the fish

Cut the Firm White Fish Fillet into large chunks if needed, then gently toss it with the juice of the Lime, the minced Garlic, and the Salt until every piece is coated. Cover and let it sit in the fridge for 30 minutes while you prep the vegetables.

Prep the vegetables

While the fish marinates, rinse and dry the Onion, Red Bell Pepper, Yellow Bell Pepper, Tomato, Cilantro, and Spring Onion. Thinly slice the onion and both peppers, slice the tomatoes, then chop the cilantro and spring onion; keep a small handful of the cilantro and spring onion aside for the finish.

Cook the stew

Set a wide heavy pot over medium heat and add the Dendê Oil. Layer in half of the sliced onion, peppers, and tomatoes, then nestle the marinated fish in an even layer. Scatter the remaining vegetables over the top, pour in the Coconut Milk and Fish Stock (or water), and add the sliced Malagueta Pepper. Bring the pot to a gentle simmer, cover, and cook for 14 minutes. Stir in most of the cilantro and spring onion, then cook for 1 minute more until the herbs wilt and the fish flakes easily. Taste and add more salt if needed.

Finish and serve

Turn off the heat and scatter over the reserved cilantro and spring onion. Ladle the moqueca into bowls, making sure each serving gets plenty of fish, vegetables, and broth, and serve it hot.