Description
Brazilian seafood stew Moqueca Baiana sings with coastal flavors, blending rich coconut milk and zesty peppers in a harmonious dance. Fresh catch simmered in traditional clay pot promises a genuine taste of Bahia’s culinary heart.
Ingredients
Scale
Main Ingredients:
- 1 lb (500g) white fish fillets (such as cod or snapper), cut into chunks
- 1 can (400ml) coconut milk
- 1 cup fish or vegetable stock
Vegetables and Aromatics:
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tomatoes, diced
- 2 cloves garlic, minced
- Fresh cilantro, chopped, for garnish
Oils, Seasonings, and Condiments:
- 1 tablespoon olive oil
- 1 tablespoon palm oil (or additional olive oil if unavailable)
- 2 tablespoons lime juice
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Steamed rice, for serving
Instructions
- Warm olive and palm oils in a spacious cooking vessel over medium-high temperature, creating a fragrant base for the Brazilian seafood stew.
- Introduce sliced aromatics – onions, bell peppers, and minced garlic – and sauté until they become translucent and release their essential flavors, approximately 4 minutes.
- Incorporate diced tomatoes and vibrant spices including paprika, ground coriander, cumin, and optional cayenne for a robust, complex flavor profile. Allow spices to bloom and merge for 3-4 minutes.
- Stream coconut milk, fish stock, and fresh lime juice into the developing stew, creating a rich, creamy liquid base. Season with salt and pepper to enhance the overall taste.
- Delicately nestle fish chunks into the simmering liquid, ensuring each piece is partially submerged. Cover and allow to poach gently for 12-15 minutes until fish turns opaque and flakes easily.
- Remove from heat, garnish generously with freshly chopped cilantro leaves, providing a bright, herbaceous finish to the traditional Moqueca Baiana.
- Serve immediately over steamed white rice, allowing the aromatic stew to envelop the grains with its rich, coastal Brazilian essence.
Notes
- Spice Control: Adjust cayenne pepper quantity to match your heat tolerance, creating a personalized spice level that suits your palate.
- Fish Selection: Choose firm white fish like cod, halibut, or sea bass to maintain structural integrity during cooking and prevent breaking apart.
- Oil Balance: Using both olive and palm oil adds authentic Brazilian flavor complexity and rich, smooth texture to the moqueca.
- Coconut Milk Tip: Use full-fat coconut milk for a creamier, more luxurious stew that coats the fish with velvety richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg