Moqueca Baiana (Bahian Fish and Coconut Stew)
In short: Firm white fish layered with tomato, peppers and cilantro, then simmered in coconut milk and red palm oil for a fragrant, golden Bahian stew. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 435 kcal
Moqueca baiana is the fish stew of Bahia, on Brazil's northeast coast. Chunks of white fish are layered with tomato, onion, peppers and cilantro, then cooked gently in coconut milk and a spoonful of red dendê palm oil, which adds color and a nutty flavor. Nothing is stirred, so the fish stays whole. It is served at beach restaurants and family lunches with white rice and pirão, a thick broth porridge made with cassava flour.
Instructions
- Toss the fish with the lime juice, garlic and salt. Cover and leave in the fridge for 20 minutes.
- Scatter half the onion, peppers, tomatoes, spring onions and cilantro over the base of a wide, heavy pot or deep skillet with a lid.
- Lay the fish on top in one layer and pour in any juices from the bowl. Cover with the remaining vegetables and the chili, if using.
- Pour the coconut milk over everything, then drizzle with the dendê. Do not stir, so the fish stays in whole pieces.
- Cover and bring to a gentle simmer over medium-low heat. Cook for 15 to 18 minutes, until the fish is opaque, flakes easily and reaches 63°C (145°F).
- Shake the pot gently to mix the sauce, then taste and add salt if needed. Scatter with extra cilantro and rest for 5 minutes.
- Serve in wide bowls with white rice, spooning plenty of broth over each portion.
Tips
- If you cannot find dendê, use 1 tbsp olive oil mixed with 1/2 tsp sweet paprika for color. The flavor will be milder but still good.
- Make it with shrimp, or half fish and half shrimp. Add peeled shrimp for the last 5 minutes so they stay tender.
Questions and answers
What is the difference between moqueca baiana and moqueca capixaba?
The Bahian version uses coconut milk and dendê palm oil. The Capixaba version from Espírito Santo uses neither, and is colored with annatto and cooked in olive oil.
Can I make moqueca ahead of time?
It is best fresh, because the fish overcooks when reheated. You can slice the vegetables and marinate the fish a few hours ahead, then cook just before serving.
What do you serve with moqueca?
White rice is standard, along with pirão (a porridge of cassava flour cooked in the broth) or farofa. A little hot pepper sauce goes on the table.
How long does it take to make Moqueca Baiana (Bahian Fish and Coconut Stew)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Moqueca Baiana (Bahian Fish and Coconut Stew)?
About 435 kcal per serving, with 33 g of protein, 13 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 13 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
