Brazilian
Brazilian Moqueca
A vibrant Bahian fish stew layered with peppers, tomatoes and onions and gently simmered in coconut milk.
- Sunset-colored coconut broth
- No-stir layered cooking
- Naturally dairy-free and gluten-free
Moqueca baiana comes from Brazil's northeastern coast, where fish, coconut and red palm oil meet in a clay pot. Instead of stirring, you layer the vegetables and lime-marinated fish and let them steam in coconut milk so the fish stays in tender, intact pieces. Red palm oil (dende) gives the stew its sunset color and a gently earthy flavor, though olive oil and paprika make a fine stand-in. Serve it with rice to soak up every drop of the golden broth.
Instructions
Toss the fish with the lime juice, half the garlic and 1 teaspoon of the salt. Refrigerate for 20 to 30 minutes, but no longer or the acid will start to firm the fish.
Heat 2 tablespoons of the palm oil in a wide, heavy pot or clay pot over medium heat. Add the onion, bell peppers and remaining garlic and cook gently for 4 minutes, until just softened.
Stir in the paprika and pepper flakes and cook for 30 seconds.
Transfer about half of the vegetable mixture to a plate and spread the rest in an even layer in the pot.
Arrange the fish in a single layer over the vegetables, pour in any marinade and top with half of the tomato slices.
Cover with the reserved vegetables, the remaining tomatoes and half of the cilantro.
Pour the coconut milk evenly over the top, drizzle with the remaining tablespoon of palm oil and sprinkle with the remaining 1/2 teaspoon salt.
Bring to a gentle simmer over medium heat, then cover, reduce the heat to medium-low and cook for 15 to 20 minutes without stirring, until the fish is opaque and flakes easily (145 degrees F).
Gently tilt the pot and spoon the broth over the top a few times. Taste the broth and add salt or a squeeze of lime if needed.
Scatter the remaining cilantro and green onions over the stew and serve straight from the pot with white rice.
Test kitchen tips
- Avoid stirring once the fish goes in; spooning the broth over the top keeps the chunks whole.
- The vegetable base can be cooked a day ahead and refrigerated; reheat it, add the fish and coconut milk and simmer just before serving.
- Swap half the fish for large peeled shrimp, adding them for only the last 5 minutes of cooking.
Nutrition per serving
- Calories
- 380
- Protein
- 30g
- Carbs
- 12g
- Fat
- 24g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 690mg
Nutrition values are estimates calculated per serving. See our disclaimer.
