Moqueca BaianaBahian Fish Stew

An Afro-Brazilian icon.

• 6 servings (250 g each)
• Prep 20 mins
• Cook 25 mins
• Nordeste (Bahia)

Moqueca Baiana is an Afro-Brazilian seafood stew originating from Bahia. Firm white fish is layered with bell peppers, tomatoes, and onions, then poached in coconut milk and vibrant red palm oil (azeite de dendê) inside a traditional clay pot.

Ingredients

• •800 g Firm White Fish (Robalo or Snapper) — Primary Delicate Protein
• •40 ml Fresh Lime Juice — Acid Marinade & Protein Firmness
• •15 g Minced Garlic — Marinade Aromatic Base
• •200 g Red & Yellow Bell Peppers (Sliced) — Aromatic & Color Layer
• •250 g Ripe Tomatoes (Sliced) — Acidic Umami Layer
• •200 g Yellow Onions (Sliced Rounds) — Moisture & Sweet Layer
• •400 ml Unsweetened Coconut Milk — Rich Liquid Base
• •40 ml Red Palm Oil (Azeite de Dendê) — Signature Color & Fat Base
• •30 g Fresh Cilantro & Scallions — Herbal Finish
• •10 g Fine Sea Salt — Flavor Conditioner

Method

1. Season fish steaksSeason fish steaks with lime juice, garlic, and salt, resting for 20 minutes
2. In a heavyIn a heavy clay pot (panela de barro), arrange a bottom layer using half of the sliced onions, tomatoes, and bell peppers
3. Place the marinatedPlace the marinated fish steaks over the vegetables in a single layer, then cover with the remaining sliced vegetables
4. Pour coconut milkPour coconut milk and azeite de dendê over the top
5. Cover the clayCover the clay pot and place over medium-low heat
6. Bring to aBring to a gentle simmer (85°C) and cook for 20 minutes without stirring, allowing vegetable steam to cook the fish gently
7. Garnish with choppedGarnish with chopped cilantro and scallions right before serving

Questions