A dish with indigenous, African and Portuguese roots from the Bahia region, moqueca combines fish with coconut milk and dendê oil, ingredients brought by the African diaspora to Brazil.
Latin American
Moqueca de Peixe
Brazilian fish moqueca with coconut milk, traditional Bahian recipe step by step.
- Brazil
- Main course
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 30 g
- Carbohydrates 10 g
- Fat 24 g
Story behind the dish
Preparation
Moqueca de Peixe is a preparation from Brazil with easy difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 700 g of firm fish fillet.
- Have ready: 400 ml of coconut milk.
- Have ready: 2 tomatoes.
- Have ready: 1 red pepper.
- Have ready: 1 yellow pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Marinate the fish with lime juice
Marinate the fish with lime juice, garlic, salt and pepper for 15 minutes. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Cut onion
Cut onion, tomato and peppers into thin slices. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
In a clay pot (or similar)
In a clay pot (or similar), place a layer of vegetables, then the fish, and cover with more vegetables. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour the coconut milk and dendê oil on top
Pour the coconut milk and dendê oil over it. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook covered over medium-low heat for 15-20 minutes.
Cook, covered, over medium-low heat for 15-20 minutes, without stirring excessively so as not to break the fish. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sprinkle fresh cilantro before serving with white rice and farofa
Sprinkle fresh cilantro before serving with white rice and farofa. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Dendê oil provides the characteristic Bahian color and flavor; olive oil is an acceptable substitute but changes the flavor profile.
- Avoid stirring the stew too much so that the fish does not fall apart.
Variations
- Moqueca capixaba (estilo Espírito Santo, sin dendê ni coco)
- Shrimp moqueca
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.