Moqueca de Peixe

Name: Moqueca de Peixe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 800g firm white fish fillets (grouper or snapper), cut into large pieces; Juice of 2 limes; 400ml coconut milk; 3 tbsp dendê oil (red palm oil); 2 large tomatoes, sliced; 1 large onion, sliced into rings; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 4 cloves garlic, minced; 1 bunch cilantro, chopped; Salt and black pepper; 1 cup fish stock

Moqueca de Peixe (moh-KEH-kah deh PAY-sheh)

Bahian Fish Stew

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 476 kcal

A vibrant Bahian stew of firm white fish simmered in a fragrant bath of coconut milk, dendê oil, tomatoes, peppers, and cilantro, served bubbling in a traditional clay pot with its golden-orange broth.

Nutrition & Info

Protein 38.0g

Carbs 18.0g

Fat 28.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ coconut

Equipment Needed

clay pot (panela de barro) stove

Presentation Guide

Vessel: clay pot (panela de barro)

Garnishes: cilantro, dendê oil drizzle

Accompaniments: white rice, farofa, pirão

Ingredients

800g firm white fish fillets (grouper or snapper), cut into large pieces
Juice of 2 limes
400ml coconut milk
3 tbsp dendê oil (red palm oil)
2 large tomatoes, sliced
1 large onion, sliced into rings
1 green bell pepper, sliced
1 red bell pepper, sliced
4 cloves garlic, minced
1 bunch cilantro, chopped
Salt and black pepper
1 cup fish stock

Instructions

1
Marinate fish pieces in lime juice, salt, and pepper for 30 minutes in the refrigerator.
2
In a clay pot or heavy pan, layer onion rings, tomato slices, and pepper slices on the bottom.
3
Place marinated fish on top of the vegetables in a single layer.
4
Add remaining onion, tomato, and pepper slices over the fish. Pour coconut milk and fish stock over everything.
5
Drizzle dendê oil over the top. Cover and bring to a gentle simmer over medium heat.
6
Cook covered for 20 minutes without stirring — gently shake the pot occasionally to prevent sticking.
7
Garnish generously with fresh cilantro and serve immediately from the clay pot with white rice.

💡

Did You Know?

There is a friendly rivalry between Bahia and Espírito Santo over whose moqueca is the "true" version — Bahia uses dendê oil and coconut milk, while Espírito Santo uses neither.

Chef's Notes

Equipment Tips

clay pot (panela de barro)
stove

Garnishing

cilantro, dendê oil drizzle

Accompaniments

white rice, farofa, pirão

The Story Behind Moqueca de Peixe

Moqueca traces its roots to the indigenous Tupinambá people who cooked fish wrapped in banana leaves over hot coals. African enslaved peoples brought coconut milk and dendê oil, transforming it into the Bahian version known today. The dish embodies the Afro-Brazilian culinary fusion of Salvador da Bahia and is considered one of Brazil's most iconic regional dishes, always served in traditional clay pots made in the town of Goiabeiras.

🕐 Traditionally enjoyed lunch, especially fridays and coastal gatherings 📜 Origins: Indigenous Tupinambá origin, 16th century

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