Mains
Bahian Coconut Fish Stew
Ingredients
- - 800 g (1 3/4 lb) firm white fish fillets (such as grouper or snapper), cut into large pieces
- - 3 tbsp lime juice
- - 3 garlic cloves, minced
- - 1 large onion, sliced
- - 1 each red and yellow bell peppers, sliced
- - 2 large tomatoes, sliced
- - 400 ml (1 3/4 cups) coconut milk
- - 3 tbsp dende (palm) oil
- - 3 tbsp fresh coriander, chopped
- - 1 1/2 tsp salt
Method
- Toss the fish pieces with lime juice, half the garlic and 1/2 tsp salt; marinate for 15-20 minutes.
- Layer half the sliced onion, peppers and tomatoes across the base of the clay pot.
- Arrange the marinated fish pieces over the vegetables, then layer the remaining onion, peppers and tomatoes on top.
- Pour the coconut milk evenly over the layers and drizzle with dende oil.
- Cover and cook over medium-low heat for 20-25 minutes without stirring vigorously, gently shaking the pot occasionally, until the fish is cooked through and the vegetables are tender.
- Season with remaining salt, scatter fresh coriander on top, and serve immediately with white rice and farofa.
Introduction: Moqueca is a signature Bahian stew combining Indigenous Tupi fish cookery, Portuguese seafood traditions and West African dende oil and coconut milk.
Cultural Background: Moqueca is a signature Bahian stew combining Indigenous Tupi fish cookery, Portuguese seafood traditions and West African dende oil and coconut milk. It is traditionally cooked and served in a panela de barro (clay pot), which imparts a distinctive earthy aroma to the dish.
Tips: Avoid stirring the stew with a spoon once assembled; gently shake the pot instead to keep the fish pieces intact. A clay pot gives the most authentic flavour, but any heavy-bottomed pot with a tight lid works well.
Variations: Shrimp moqueca: substitute or add peeled shrimp for a mixed-seafood version. Capixaba style: from Espirito Santo, made without dende oil or coconut milk, using annatto oil (urucum) instead for a different regional character. Vegetarian: No. Not applicable; fish-based dish. A hearts-of-palm and vegetable moqueca is a common vegan adaptation.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently over low heat, covered, for about 8 minutes; avoid vigorous stirring to keep the fish intact.
Nutrition: Per serving: approx. 380 kcal, 34 g protein, 22 g fat, 10 g carbohydrate, 2 g fibre.
FAQs:
Q: What fish works best for moqueca?
A: Firm white fish such as grouper, snapper or halibut hold their shape well; avoid delicate flaky fish that fall apart easily.
Q: Can I make moqueca without dende oil?
A: Yes, though it is a signature Bahian ingredient; the Capixaba style from Espirito Santo traditionally omits it in favour of annatto oil.