Moqueca Baiana (Brazilian Fish Stew)
A fragrant coconut‑milk and dendê‑oil stew of white fish, peppers and tomatoes, served with rice and farofa for a satisfying weeknight dinner.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the dendê oil in a wide, shallow pan over medium heat and sauté the onion and garlic until translucent, about 3 minutes.
-
Step 2 of 5
Add the bell peppers and tomatoes, cooking until the tomatoes soften and release their juices, roughly 5 minutes.
-
Step 3 of 5
Stir in the paprika, cumin, lime juice, salt and pepper, then gently nestle the fish pieces into the mixture.
-
Step 4 of 5
Pour in the coconut milk, bring to a gentle simmer, and cook uncovered for 10–12 minutes until the fish is opaque and flakes easily; adjust seasoning if needed.
-
Step 5 of 5
Scatter chopped cilantro over the stew, remove from heat and let it rest for a couple of minutes before serving with rice and a side of toasted farofa.
Notes from the kitchen
If dendê oil is unavailable, use a mix of 1 tbsp olive oil and 1 tsp smoked paprika to mimic its colour and smoky depth. Leftovers keep well refrigerated for 2 days; reheat gently to avoid overcooking the fish.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
