Moqueca Baiana — Brazilian Fish Stew
A vibrant, creamy, and aromatic one-pot stew from Bahia that combines coconut milk, lime, and fresh herbs with tender fish. Restaurant-quality flavor with effortless preparation.
Ingredients & Their Roles
- 800 g cod fillet, cut into chunks — the main protein: firm, flaky, and moisture-absorbing.
- 2 limes, juiced — brightens and lightly cures the fish.
- 4 garlic cloves, pressed — savory backbone that flavors the broth.
- 2 tbsp olive oil — used to sauté aromatics and add mouthfeel.
- 2 onions, thinly sliced — provide sweetness and body to the base.
- 1 red bell pepper, sliced — color, texture, and mild sweetness.
- 1 can (400 g) peeled tomatoes — builds a rich, balanced tomato base.
- 50 cl fish stock — intensifies the seafood flavor without overpowering.
- 25 cl coconut milk — creates the signature creamy texture.
- 1 small chili pepper — adds gentle heat (optional).
- Fresh coriander, chopped — finishes the stew with bright herbaceous notes.
- Salt & freshly ground pepper — essential for seasoning to taste.
Step-by-Step Instructions
- Marinate the fish. In a bowl, combine the cod chunks with the lime juice, pressed garlic, a pinch of salt, and black pepper. Toss gently and rest for 20–30 minutes.
- Build the flavor base. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook until translucent. Add the red bell pepper and sauté until softened.
- Add tomatoes & chili. Pour in the peeled tomatoes, breaking them up with a spoon. Add the chili and simmer for 4–6 minutes to concentrate flavors.
- Pour in liquids. Add the fish stock, bring to a gentle simmer, then stir in the coconut milk until the sauce is smooth.
- Add the fish carefully. Nestle the marinated fish into the broth. Cover and cook on low for 12–15 minutes until the fish is just cooked and flaky. Avoid stirring vigorously to keep the pieces intact.
- Finish & rest. Remove from heat and stir in the chopped coriander. Let the stew rest for 5 minutes off the heat to let flavors meld.
Why This Recipe Works
This version of Moqueca Baiana balances acidity, creaminess, and spice. The lime brightens the coconut broth while the tomatoes and onions provide depth. The result is a stew that is both rich and light—perfect for sharing.
Pro Tips for Perfection
- Gentle handling: Add the fish last and don’t stir aggressively—use a spoon to gently move sauce around the pieces.
- Resting matters: Let the pot sit 5 minutes off heat so flavors marry.
- Optional authenticity: A small drizzle of dendê (palm) oil at the end adds traditional Bahian depth.
- Adjust heat: Remove seeds from the chili for mild spice or leave them in for more kick.
Persuasive Summary
This Moqueca Baiana recipe distills the best of Bahian cooking into a simple, one-pot meal that feels luxurious and authentic. With bright lime, creamy coconut milk, and aromatic fresh coriander, it’s a dish that delivers vibrant flavor with minimal fuss. Whether you’re cooking for company or craving a comforting weeknight supper, this stew promises ease, elegance, and unforgettable taste. Bookmark it—this is the recipe you’ll turn to when you want to impress without the stress.