Equipment
Ingredients
Fish and Marinade
- 600 g firm white fish fillets, cut into large chunks
- 30 ml lime juice, freshly squeezed
- 3 garlic, minced
- 5 g salt
- 2 g black pepper, freshly ground
Stew Base
- 15 ml olive oil
- 1 yellow onion, sliced into thick rings
- 1 red bell pepper, sliced into rings
- 1 yellow bell pepper, sliced into rings
- 3 tomatoes, sliced into rounds
- 400 ml full-fat coconut milk, well shaken
- 30 ml dende oil
- 1 fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place the fish pieces in a mixing bowl. Add the lime juice, minced garlic, salt, and black pepper, tossing gently to coat. Let marinate at room temperature for 15 minutes. Wash your hands, cutting board, and knife thoroughly with hot soapy water after handling the raw fish to prevent cross-contamination.
In a large, wide pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and half of the bell peppers. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
Remove the pot from the heat momentarily to assemble the layers. Layer the sliced tomatoes and the remaining bell peppers over the softened vegetables. Arrange the marinated fish pieces evenly on top in a single layer.
Return the pot to medium heat. Pour the coconut milk and dende oil evenly over the fish and vegetables. Bring the liquid to a gentle simmer around 90C/195F. Cover the pot and cook completely undisturbed for 10 to 15 minutes. The fish is done when it is opaque throughout and reaches a safe internal temperature of 63C/145F.
Remove the pot from the heat. Sprinkle the chopped fresh cilantro generously over the top of the stew. Serve immediately directly from the pot alongside steamed white rice.
Chef's Notes
- Dende oil, or unrefined red palm oil, is the defining ingredient of a Bahian moqueca. It lends the dish its signature golden-orange color and complex, deeply earthy flavor. While a substitute provides a visual approximation, authentic dende is unmatched in taste.
- A cardinal rule of moqueca is to never stir the stew once the fish has been added. The fillets are delicate and will disintegrate. Instead, use oven mitts to hold the pot handles and gently swirl the vessel in a circular motion to combine the juices.
- A traditional Brazilian moqueca is cooked and served in a handmade heavy clay pot called a panela de barro, which retains heat beautifully and imparts subtle earthy notes. A heavy enameled cast iron Dutch oven makes a perfect modern substitute.
- Ensure you use canned, full-fat coconut milk rather than the carton variety meant for drinking. The higher fat content is vital for achieving the rich, velvety broth that properly coats the fish and vegetables.
- For the best texture and structural integrity, always choose a firm, thick-fleshed white fish. Delicate fish like tilapia or sole will quickly turn to mush during the simmering process.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 1 month — Freezing may slightly alter the texture of the fish and bell peppers.
Reheating: Reheat very gently on the stovetop over low heat to prevent the fish from overcooking or breaking apart.
