Moqueca Baiana Brazilian Fish Stew
A vibrant and aromatic Brazilian seafood stew made with firm white fish, coconut milk, and the signature red hue of dende oil.
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Ingredients
- 1 1/2 lbs Firm white fish (snapper or halibut), cut into chunks
- 2 tablespoons Lime juice
- 3 tablespoons Dendê oil (red palm oil)
- 14 oz Full-fat coconut milk
- 1 unit Large onion, sliced into rings
- 2 units Bell peppers (red and yellow), sliced into rings
- 3 units Tomatoes, sliced into rounds
- 4 cloves Garlic, minced
- 1/2 cup Fresh cilantro, chopped
- 1 teaspoon Salt and black pepper
Instructions
- 1
Marinate the fish chunks with lime juice, minced garlic, salt, and pepper for at least 20 minutes.
- 2
In a large clay pot or heavy-bottomed skillet, drizzle half of the dendê oil over the bottom.
- 3
Layer half of the onion rings, bell pepper rings, and tomato slices at the bottom of the pot.
- 4
Place the marinated fish pieces in a single layer over the vegetables.
- 5
Top the fish with the remaining onion, peppers, and tomatoes, then sprinkle with half of the cilantro.
- 6
Pour the coconut milk and the remaining dendê oil evenly over the layers.
- 7
Cover and simmer over medium-low heat for 20-25 minutes without stirring until the fish is opaque and vegetables are tender.
- 8
Garnish with the remaining fresh cilantro and serve hot over white rice.
Nutrition per Serving
485
Calories
34g
Protein
14g
Carbs
32g
Fat
4g
Fiber
6g
Sugar
620mg
Sodium
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