Moqueca de Peixe is a beloved Bahian dish that celebrates the bold flavors of Brazilian cuisine. This stew features firm white fish fillets gently poached in a fragrant broth of fresh coconut milk, tangy dende (palm oil), ripe tomatoes, onions, and green peppers. The result is a creamy, savory, and slightly spicy sauce that clings to the tender fish. Traditionally served over white rice with farofa (toasted cassava flour), it offers a comforting yet exotic dining experience. Perfect for a special weeknight dinner or a gathering with friends, this recipe captures the essence of coastal Brazil with its bright, herbal notes from coriander and a luxurious texture. It is a satisfying main course that brings warmth and color to the table.
Moqueca De Peixe (Bahian Style Fish Stew
Description
Moqueca de Peixe is a beloved Bahian dish that celebrates the bold flavors of Brazilian cuisine. This stew features firm white fish fillets gently poached in a fragrant broth of fresh coconut milk, tangy dende (palm oil), ripe tomatoes, onions, and green peppers. The result is a creamy, savory, and slightly spicy sauce that clings to the tender fish. Traditionally served over white rice with farofa (toasted cassava flour), it offers a comforting yet exotic dining experience. Perfect for a special weeknight dinner or a gathering with friends, this recipe captures the essence of coastal Brazil with its bright, herbal notes from coriander and a luxurious texture. It is a satisfying main course that brings warmth and color to the table.Ingredients
Directions
-
Quarter 1/2 medium green bell pepper, seeding it, and quarter 1 medium onion.
-
Season 2 lb firm white fish fillets with salt, black pepper, and 1 tbsp fresh lemon juice.
-
Chop the coriander, tomato, pepper, and onion in a food processor until you have a coarse paste.
-
Place the vegetable mixture in a large, heavy skillet over low heat.
-
Add salt and black pepper to the skillet and cook for 15 minutes, stirring occasionally.
-
Add the fish fillets to the skillet, nestling them into the vegetable mixture.
-
Continue cooking for an additional 5 to 7 minutes until the fish is nearly opaque.
-
Add 1/2 cup thin coconut milk and 2 tbsp dende (palm oil) to the skillet.
-
Stir gently and allow the stew to simmer for 5 minutes until heated through.
-
Serve the moqueca hot with white rice and farofa.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 4.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.3g2%
- Sugars 0.7g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Making Coconut Milk:** If you do not have store-bought coconut milk, you can make it by heating a coconut in a 350-degree oven for 10 minutes to create fault lines. Remove from oven, hold in a cloth, and hit along the fault lines with a hammer to open it. Reserve the liquid inside. Remove the meat, scrape off the brown outer skin, and grate the meat. Wrap the grated meat in cheesecloth, pour 1/2 cup warm water over it, and squeeze the liquid into a bowl. This is thick coconut milk. Add the reserved coconut water and grated coconut residue for authentic flavor.
**Dende Oil:** Dende (palm oil) is essential for the authentic taste and color of Bahian moqueca. It can be found in specialty stores or African markets in the United States.
**Fish Selection:** Use firm white fish such as cod, scrod, haddock, or snapper. The fish should be sturdy enough to hold up to the simmering process.
