Moqueca Baiana (Brazilian Fish Stew)

About This Recipe

Moqueca is one of Brazil's most celebrated dishes, with two distinct versions: the richer Bahian moqueca (moqueca baiana) from the state of Bahia in the northeast, and the lighter Espírito Santo version from the southeast. The Bahian version reflects the strong West African influence on Bahian culture — the use of dendê (palm oil) and coconut milk are both of African origin. The stew is traditionally cooked in a clay pot (panela de barro). Moqueca is always served with white rice and pirão, a thick porridge made from the stew's own broth thickened with cassava flour.

Ingredients

Serves 4

• 700 gwhite fish fillets(cod, sea bass or snapper, cubed)
• 300 glarge prawns(peeled and deveined)
• 400 mlcoconut milk
• 3 tbspdendê (palm oil)(or olive oil + ½ tsp paprika)
• 1 largeonion(sliced into rings)
• 1 eachred and yellow capsicum(sliced)
• 3 mediumtomatoes(sliced into rounds)
• 4garlic cloves(minced)
• 3 tbsplime juice
• 1 large bunchcoriander(leaves and stems)
• salt and chilli(to taste)

Instructions

1. 1

   Marinate fish

   Marinate fish and prawns in lime juice, garlic, salt and half the coriander for 30 minutes.

2. 2

   Layer ingredients

   In a large clay pot or heavy pan, layer half the onion rings, then half the tomatoes and peppers. Add fish and prawns with their marinade in a single layer. Top with remaining onion, tomatoes and peppers.

3. 3

   Add coconut milk

   Pour over coconut milk and dendê oil. Do not stir.

4. 4

   Cook

   Cover and cook on medium heat 15–20 minutes, gently shaking the pot rather than stirring.

   Do not stir the stew — shaking the pot preserves the beautiful layered presentation.

5. 5

   Finish

   Check fish is cooked through. Scatter remaining coriander on top and serve directly from the pot with white rice.

Variations

• •

  The Espírito Santo version (Moqueca Capixaba) omits dendê oil and uses annatto oil for a lighter dish.

• •

  Use banana da terra (green banana) and hearts of palm instead of fish for a vegetarian moqueca.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 2 days. Reheat gently — do not boil or fish will toughen.

Frequently Asked Questions