Brazil · Brazil

Moqueca (Bahian Fish Stew with Coconut and Dendê)

Name: Moqueca (Bahian Fish Stew with Coconut and Dendê)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Brazil
Ingredients: firm white fish fillet, cubed 500 g; shrimp, peeled 300 g; yellow onion, sliced 200 g; ripe tomatoes, sliced 250 g; red bell pepper, sliced 150 g; garlic cloves, minced 20 g; fresh ginger, grated 10 g; coconut milk 400 ml; dendê palm oil 30 ml; olive oil 30 ml; fresh cilantro, chopped 20 g; lime juice 20 ml; fine salt 6 g; black pepper 2 g; cooked rice, to serve 400 g

A fragrant Bahian stew of white fish, shrimp, coconut milk and dendê palm oil, served with rice.

60 minutes · 4 servings · Moderate

Moqueca is the dish most outsiders meet first when they travel down the coast of Bahia, and it tastes like that coast: coconut milk, palm oil, fresh coriander and a whole fish left in pieces in the pan. Dendê oil is stirred in near the end rather than fried at the start, so its colour stays bright and its raw edge stays mild. It is served white rice, plain, on the side.

Ingredients

firm white fish fillet, cubed500 g
shrimp, peeled300 g
yellow onion, sliced200 g
ripe tomatoes, sliced250 g
red bell pepper, sliced150 g
garlic cloves, minced20 g
fresh ginger, grated10 g
coconut milk400 ml
dendê palm oil30 ml
olive oil30 ml
fresh cilantro, chopped20 g
lime juice20 ml
fine salt6 g
black pepper2 g
cooked rice, to serve400 g

Directions

1
Combine fish, shrimp, garlic, ginger, lime juice, salt and pepper; rest 15 minutes.
2
In a heavy pot, layer onion, tomato, pepper, then fish and shrimp; pour in coconut milk, olive oil and dendê.
3
Cover and simmer 20 minutes over low heat; do not stir.
fish flakes easily and sauce is creamy
4
Top with cilantro and serve with rice.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content