Moqueca Baiana

  • Total Time - 45 minutes
  • Prep Time - 15 minutes
  • Cook Time - 30 minutes
  • Servings: 4
  • Country: Brazil
A rich, deep orange fish stew with large chunks of white fish and seafood, topped with fresh cilantro.

Moqueca Baiana is more than just a dish; it's a culinary experience that reflects the rich and multicultural history of the Bahia region. It is a dish with a deep, complex flavor profile where sweet and spicy notes are perfectly balanced. The secret lies in gentle layering and cooking to prevent the fish from breaking apart, and in using high-quality ingredients. This recipe will guide you step-by-step through preparing an authentic Moqueca Baiana that will impress with its aroma and taste.

Ingredients

Ingredients

  • 700 g white fish fillets (e.g., cod, halibut, or tilapia), cut into 5 cm chunks
  • 1 pc juice of 1 lime
  • 1 to taste salt
  • 1 cup full-fat coconut milk
  • 2 tablespoons dendê oil (palm oil)
  • 1 onion, sliced into thin rings
  • 2 tomatoes, sliced into thin rings
  • 1 green bell pepper, sliced into thin strips
  • 2 garlic cloves, minced
  • 0.5 cup fresh cilantro, chopped

For Serving

  • 1 serving white rice
  • 1 serving farofa (toasted cassava flour)
  • 1 serving fresh orange slices

Instructions

Step 1: Prepare and Marinate the Fish

Place the fish fillets in a bowl, drizzle with lime juice, and season with salt. Gently mix and let marinate for at least 15 minutes.

Step 2: Layering and Cooking

In a large pot or deep pan (ideally in a clay pot), create a layer of sliced onion, tomatoes, and bell pepper. Sprinkle with some of the chopped cilantro and garlic.

Carefully arrange the marinated fish pieces on top of this layer. Drizzle them with the dendê oil and pour the coconut milk over them. Cover with the remaining vegetables, cilantro, and garlic.

Cover the pot and cook over medium heat for 15-20 minutes, or until the fish is cooked and tender. The liquid from the fish, vegetables, and coconut milk will create a creamy sauce. During cooking, do not add water and do not stir to prevent the fish from breaking apart.

Step 3: Finishing and Serving

When the fish is cooked, remove the stew from the heat. Season with salt if necessary. Serve hot, directly from the pot, with white rice, farofa, and orange slices to refresh the palate.