Moqueca Baiana
Fish simmered in a clay pot with dende palm oil, coconut milk, tomato, and peppers — Bahia's African-influenced version of Brazil's moqueca, distinct from Espirito Santo's lighter Capixaba style, which uses annatto oil and no coconut milk at all.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs firm white fish fillets, cut into chunks
- Juice of 2 limes
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tomatoes, sliced
- 1 cup coconut milk
- 3 tbsp dende (palm) oil
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
- Cooked rice, to serve
Steps
- Marinate the fish chunks in the lime juice, garlic, salt, and pepper for 20 minutes.
- In a clay pot or heavy pan, layer the onion, bell peppers, and tomatoes.
- Arrange the marinated fish over the vegetables and pour in the coconut milk.
- Simmer gently, uncovered, for 15-20 minutes until the fish is cooked through and the sauce has slightly reduced.
- Stir in the dende oil and cilantro just before serving, without breaking up the fish too much.
- Serve hot over rice.