Equipment
Ingredients
Seafood & Marinade
- 500 g firm white fish fillets, cut into 5cm chunks
- 300 g large shrimp, peeled and deveined
- 45 ml lime juice, freshly squeezed
- 3 garlic, minced
- 6 g kosher salt
Stew Base
- 30 ml dende oil
- 1 yellow onion, sliced into thin rings
- 1 red bell pepper, sliced into thin rings
- 1 yellow bell pepper, sliced into thin rings
- 400 g diced tomatoes, canned or fresh
- 400 ml full-fat coconut milk
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place the fish chunks and shrimp in a mixing bowl. Add the lime juice, minced garlic, and salt. Toss gently to combine and set aside to marinate for 15 minutes.
Using a chef knife and cutting board, slice the onion and both bell peppers into thin, uniform rings.
Heat half of the dende oil in a large Dutch oven over medium heat. Add the sliced onions and bell peppers, stirring occasionally until they begin to soften, about 5 minutes.
Lower the heat to medium-low. Layer the diced tomatoes over the softened vegetables, followed by the marinated fish chunks, leaving the shrimp in the bowl for later. Pour the coconut milk evenly over the top.
Bring the stew to a gentle simmer at approximately 90C or 195F. Cover the Dutch oven tightly and let cook undisturbed for 10 minutes.
Remove the lid and gently nestle the marinated shrimp into the simmering broth. Cover and cook for an additional 5 minutes until the shrimp turn completely pink and opaque, and all seafood reaches a safe internal temperature of 63C or 145F.
Remove the pot from the heat. Drizzle the remaining dende oil over the surface and scatter the fresh chopped cilantro evenly across the top.
Ladle the hot stew into shallow bowls, ensuring an even distribution of broth, fish, shrimp, and vegetables.
Chef's Notes
- Dende oil (unrefined palm oil) is strictly essential for authentic Moqueca Baiana, providing the signature bright orange color and a unique earthy, deeply savory flavor.
- Choose thick, firm white fish fillets like halibut, cod, or mahi-mahi. Delicate fish like tilapia or sole will disintegrate into the broth during simmering.
- Layering is important in traditional moqueca. Do not stir the pot once the fish and coconut milk have been added; gently shaking the pot side to side is preferred to mix flavors without breaking the proteins.
- Serve this stew over simple long-grain white rice with a side of farofa (toasted cassava flour) to absorb the rich, flavorful broth.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to prevent overcooking the seafood.
Reheating: Reheat gently on the stovetop over low heat until just warmed through.
