Moqueca

Moqueca Baiana (Bahian Fish Stew)

A creamy, coconut-rich seafood stew from Bahia, Brazil, perfumed with dendê (palm) oil, peppers and fresh coriander. Traditionally cooked slowly in a clay cazuela so the pot itself flavours the dish.

Prep

25 min

Cook

35 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1½ lb) firm white fish fillets (e.g. snapper, grouper, sea bass), skin off, cut into 4 cm pieces
• •300 g (10½ oz) raw prawns, shell on, heads preferred for colour, deveined
• •60 ml (¼ cup) dendê (palm) oil, do not substitute if you want authentic moqueca Baiana; red palm oil is the closest alternative
• •45 ml (3 tbsp) neutral oil
• •2 g medium onions, sliced into half moons
• •1 g large red bell pepper, sliced into strips
• •1 g large green bell pepper, sliced into strips
• •3 g garlic cloves, finely chopped
• •2 g ripe tomatoes, sliced into rounds
• •1 g small yellow or red chilli, sliced, seeds optional
• •400 ml (1¾ cups) full-fat coconut milk, shaken before measuring
• •120 ml (½ cup) fish or seafood stock, or water
• •30 ml (2 tbsp) fresh lime juice, from about 1 lime
• •20 g (½ cup loosely packed) fresh coriander leaves and stems, stems for cooking, leaves to finish
• •10 g (¼ cup) fresh flat-leaf parsley
• •10 g (¼ cup) spring onions (scallions), sliced, greens and whites
• •sea salt and freshly ground black pepper, to taste
• •cooked white rice and pirão (optional), to serve, traditional accompaniments

Steps

1. 1 Season the fish and prawns with salt, pepper and the lime juice. Set aside while you prepare the base.
2. 2 If using a traditional clay cazuela, soak it in water for 15 minutes so it does not crack. Pat dry before use.
3. 3 Heat the neutral oil in the cazuela (or a heavy, wide pot) over medium heat. Add the onions and a pinch of salt and cook gently for 4–5 minutes until softened and translucent.
4. 4 Stir in the garlic, chilli and coriander stems; cook 1 minute until fragrant.
5. 5 Add the red and green pepper strips and cook 2–3 minutes to soften slightly while keeping their shape and colour.
6. 6 Pour in the coconut milk and the stock. Season lightly with salt and pepper. Bring to a gentle simmer and cook 5 minutes for the flavours to combine. Do not boil hard, or the coconut milk may split.
7. 7 Arrange the fish pieces on top in a single layer, then tuck the prawns around and between. Lay the tomato slices over the top.
8. 8 Reduce the heat to low. Drizzle the dendê oil around the edges so it colours the broth orange-red. Do not stir after this point; let the layers cook undisturbed.
9. 9 Cover and simmer gently for 12–15 minutes. The fish is safely cooked when it is opaque all the way through, flakes easily with a fork, and reaches an internal temperature of 63 °C (145 °F) measured at the thickest part; prawns should be pink, curled into a loose C-shape and reach 63 °C (145 °F) as well.
10. 10 Scatter over the spring onions, parsley and coriander leaves. Replace the lid, turn off the heat, and let the moqueca rest for 3 minutes so the dendê finishes perfuming the broth.
11. 11 Serve straight from the pot with hot white rice. Traditionally the broth is thickened with pirão (a manioc flour porridge); stir 2 tablespoons of fine manioc flour into 150 ml of the cooking liquid, simmer 2 minutes, and spoon alongside.