Brazilian Moqueca de Peixe

About This Recipe

Moqueca de peixe is the aromatic fish stew of Bahia, made with coconut milk, tomatoes, onions, peppers, cilantro and the unmistakable warmth of dendê oil. The stew is bright, rich and deeply fragrant, and it lands somewhere between soup and braise. Fish is layered into the pot with the vegetables and simmered gently so it stays intact while the sauce turns silky. This dish is a showcase for balance: coconut softens the spice, lime adds lift and dendê gives color and depth. It is one of the most loved dishes in Brazilian home cooking because it feels festive yet is straightforward enough for a weeknight when you want a lot of flavor without fuss.

Ingredients

Serves 4

• 700 gwhite fish fillets(firm fish like cod, halibut or snapper)
• 1 largeonion(sliced)
• 1red bell pepper(sliced)
• 1yellow bell pepper(sliced)
• 3tomatoes(sliced)
• 3 clovesgarlic(minced)
• 400 mlcoconut milk
• 2 tbspdendê oil or olive oil
• 1 bunchcilantro(chopped)
• 1lime(juice and wedges)
• 1 tspsalt

Instructions

1. 1

   Season the fish

   Season the fish with salt and lime juice.

2. 2

   Layer the pot

   In a wide pot, layer onion, peppers, tomatoes, garlic and fish.

3. 3

   Add coconut milk

   Pour in coconut milk and dendê oil or olive oil.

4. 4

   Simmer gently

   Cook covered over low heat until the fish is just cooked and the sauce is fragrant.

5. 5

   Finish

   Scatter with cilantro and serve with rice.

Variations

• •

  Add shrimp for a mixed seafood version.

• •

  Use palm oil sparingly if you want a more traditional Bahia flavor.

Storage

Refrigerate up to 2 days. Reheat very gently.

Frequently Asked Questions