Moqueca Baiana (Authentic Brazilian Coconut Fish Stew)

The Afro-Brazilian Jewel: Moqueca Baiana

Originating in the tropical coastal state of Bahia, Moqueca Baiana (pronounced moh-KEH-kah bye-AH-nah) is celebrated by food critics worldwide as one of the greatest seafood stews on Earth.

Unlike heavy European chowders, Moqueca is fragrant, vibrant, and naturally dairy-free and gluten-free. It layers firm white fish with sweet bell peppers, ripe tomatoes, sweet onions, creamy coconut milk, and the golden essence of unrefined red palm oil (Azeite de Dendê).

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Ingredients (US Customary & Metric)

The Fish & Marinade

• Firm White Fish Fillets (Cod, Halibut, Sea Bass, or Mahi-Mahi): 2 lbs / 900g, cut into 2-inch chunks
• Fresh Lime Juice: ¼ cup / 60ml (from 2 juicy limes)
• Fresh Garlic (Grated): 4 cloves / 15g
• Fine Sea Salt: 1 ½ teaspoons
• Ground Black Pepper: ½ teaspoon

The Stew & Aromatics

• Extra Virgin Olive Oil: 2 tablespoons
• Dendê Oil (Red Palm Oil): 2 tablespoons / 30ml (available in Latin/African markets or online)
• Large Red Bell Pepper: 1 medium, sliced into thin rings
• Large Yellow or Green Bell Pepper: 1 medium, sliced into thin rings
• Large Sweet Yellow Onion: 1 medium, sliced into thin rings
• Ripe Plum Tomatoes: 3 medium, sliced into rounds
• Full-Fat Coconut Milk: 1 can (13.5 oz / 400ml)
• Fresh Cilantro (Coriander): ½ cup, roughly chopped
• Green Onions (Scallions): 3 stalks, thinly sliced
• Malagueta Chili Pepper or Red Chili Flakes: ½ teaspoon (optional for gentle warmth)

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Step-by-Step Instructions

1. Marinate the Fish

1. Place the fish pieces in a glass dish or shallow bowl.
2. Season with the fresh lime juice, grated garlic, sea salt, and black pepper.
3. Toss gently to coat and let marinate at room temperature for 15 to 20 minutes while you prepare the vegetables.

2. Layer the Clay Pot or Dutch Oven

1. Traditionally prepared in a clay pot (Panela de Barro), a wide, shallow enameled Dutch oven or heavy deep skillet works flawlessly.
2. Drizzle 1 tablespoon of olive oil across the bottom of the pot.
3. Create a bed of vegetables by arranging half of the sliced onions, half of the bell peppers, and half of the tomatoes in an even layer.
4. Arrange the marinated fish pieces in a single layer on top of the vegetables. Pour any remaining lime marinade over the fish.
5. Cover the fish with the remaining sliced onions, peppers, and tomatoes.
6. Scatter half of the chopped cilantro and green onions over the top.

3. Simmer in Coconut Milk & Dendê

1. Pour the coconut milk evenly over the layered fish and vegetables.
2. Drizzle the vibrant red Dendê oil over the top.
3. Place the pot over medium heat and bring the coconut broth to a gentle simmer.
4. Once bubbling, cover the pot with a tight-fitting lid, lower the heat to medium-low, and let it simmer gently for 15 to 18 minutes. Do not stir with a spoon, or you will break the delicate fish fillets; gently shake the pot from time to time.
5. Remove the lid. The fish should be opaque and tender, and the peppers tender-crisp in an aromatic golden-orange broth.

4. Garnish & Serve

1. Turn off the heat and garnish generously with the remaining fresh cilantro and green onions.
2. Serve bubbling hot straight from the pot alongside fragrant white jasmine rice and traditional Pirão (broth thickened with manioc flour) or crusty bread!

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Chef Mary’s Pro Tips

[!TIP] Don’t skip the Dendê: Red palm oil (Dendê) is what gives Bahia’s cuisine its unmistakable tropical aroma and radiant color. If you are ordering it online, look for unrefined red palm fruit oil. It transforms good fish into an authentic Brazilian coastal masterpiece!