Moqueca Baiana

Nutrition · per serving

Steps

1. 1

   Season the fish with the lime juice, grated garlic, 4 g salt, and black pepper. Turn gently to coat and let it stand while you prepare the vegetables, about 10 minutes. This brief seasoning gives flavor without 'cooking' the fish too much in the acid.

   400 g white fish fillets, skinless and cut into large chunks20 ml lime juice2 cloves garlic, finely grated4 g fine salt1 g black pepper
2. 2

   Heat a wide sauté pan or shallow pot over medium heat. Add the dendê oil, then layer in half the onion, half the red bell pepper, half the yellow bell pepper, and half the tomatoes. Scatter over half the chopped cilantro. Building the stew in layers helps the vegetables soften evenly and creates the characteristic moqueca broth.

   20 ml dendê oil120 g onion, sliced into thin half-moons100 g red bell pepper, sliced100 g yellow bell pepper, sliced200 g ripe tomatoes, sliced20 g cilantro stems and leaves, chopped
3. 3

   Arrange the seasoned fish pieces in a single layer over the vegetables. Top with the remaining onion, red bell pepper, yellow bell pepper, tomatoes, and chopped cilantro. Sprinkle over the remaining 2 g salt, pour in the coconut milk and water, and gently shake the pan so the liquid settles around the fish. Do not stir vigorously, or the fish may break apart.

   400 g white fish fillets, skinless and cut into large chunks120 g onion, sliced into thin half-moons100 g red bell pepper, sliced100 g yellow bell pepper, sliced200 g ripe tomatoes, sliced20 g cilantro stems and leaves, chopped2 g fine salt200 ml coconut milk60 ml water
4. 4

   Cover and bring to a gentle simmer over medium heat. Cook for 12 to 15 minutes, occasionally rotating the pan by the handles instead of stirring, until the fish is opaque and flakes easily, the onions are tender, and the broth is lightly thickened from the vegetables and coconut milk.

5. 5

   Uncover and simmer for 1 to 2 minutes more if you want a slightly more concentrated broth. Taste and adjust seasoning if needed. Finish with the cilantro leaves and serve immediately with lime wedges for squeezing over at the table.

   5 g cilantro leaves2 wedges lime wedges

Origin & History

Moqueca Baiana comes from the state of Bahia, where Afro-Brazilian cooking strongly shaped the local cuisine. Its use of dendê oil and coconut milk reflects West African influences blended with Indigenous Brazilian fish cookery and Portuguese ingredients. The dish is one of Bahia's best-known culinary icons.