Authentic Brazilian Moqueca (Bahian Fish Stew)

• •1.5 lb firm white fish fillets (such as snapper, halibut, or cod), cut into 2-inch chunks
• •2 whole limes, juiced
• •4 cloves garlic, finely minced
• •1 teaspoon fine sea salt
• •0.5 teaspoon freshly ground black pepper
• •2 tablespoon azeite de dendê (unrefined red palm oil)
• •1 tablespoon extra-virgin olive oil
• •1 large yellow onion, sliced into 1/4-inch rings
• •1 large red bell pepper, seeded and sliced into rings
• •1 large green or yellow bell pepper, seeded and sliced into rings
• •3 medium ripe Roma tomatoes, sliced into rounds
• •1 whole malagueta pepper or red bird's eye chili, seeded and finely minced
• •1 cup full-fat coconut milk (canned)
• •0.5 cup fresh cilantro, coarsely chopped
• •3 stalks scallions, thinly sliced

Instructions

1. 1

   Place the cut fish chunks in a glass bowl. Season with the freshly squeezed lime juice, minced garlic, fine sea salt, and black pepper. Toss gently to coat thoroughly, then let marinate at room temperature for 15 to 20 minutes.

2. 2

   In a wide, heavy-bottomed pot, Dutch oven, or traditional Brazilian clay pot (panela de barro), drizzle the olive oil and 1 tablespoon of the azeite de dendê over the bottom.

3. 3

   Layer half of the sliced onions, red bell peppers, green bell peppers, and tomatoes across the bottom of the pot to create an aromatic bed for the fish.

4. 4

   Arrange the marinated fish pieces in a single layer over the vegetable base. Pour any accumulated marinade from the bowl over the fish.

5. 5

   Top the fish with the remaining sliced onions, bell peppers, tomatoes, and the minced malagueta pepper. Pour the full-fat coconut milk evenly over the top layer.

6. 6

   Cover the pot with a tight-fitting lid and place over medium heat. Bring to a gentle boil, then immediately reduce heat to low and simmer covered for about 12 to 15 minutes, until the vegetables begin to soften and the fish is opaque.

7. 7

   Remove the lid, drizzle the remaining 1 tablespoon of azeite de dendê over the stew, and gently tilt or swirl the pan so the vibrant red oil incorporates without breaking apart the delicate fish. Simmer uncovered for another 3 to 5 minutes to slightly reduce the sauce.

8. 8

   Remove from heat and scatter the fresh chopped cilantro and sliced scallions over the top. Serve immediately directly from the pot alongside Brazilian white rice, farofa, and hot pepper sauce.

Chef's Tips

• 💡Azeite de dendê (red palm oil) gives Moqueca Baiana its signature golden-orange hue and rich, earthy flavor; do not substitute it if you want authentic Bahian flavor.
• 💡Choose firm-fleshed fish that holds together during simmering, such as red snapper, grouper, cod, or sea bass.
• 💡Do not stir the pot vigorously with a spoon once the fish is cooking; simply shake or swirl the pot gently to keep the fish fillets intact.
• 💡For a Moqueca Mista, you can replace half of the fish with peeled and deveined large shrimp, adding the shrimp during the last 5 minutes of cooking.