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