Brazil · Fish and Seafood Dishes
Moqueca Baiana (Brazilian Fish and Shrimp Stew)
Moqueca baiana is a Brazilian fish and shrimp stew from Bahia, simmered gently in coconut milk with tomatoes, peppers, onion, and lime, then finished with dendê — red palm oil that turns the sauce a deep orange and adds…
Ingredients
- firm white fish600 g
- raw shrimp (peeled weight)300 g
- coconut milk400 ml
- tomato3 pcs
- onion2 pcs
- red bell pepper1 pcs
- garlic4 cloves
- lime2 pcs
- dende palm oil3 tbsp
- coriander1 bunch
- salt and pepperto taste
Method
- 1Cut the fish into large chunks and peel the shrimp. Toss both with the juice of one lime, half the garlic, salt, and pepper, and marinate 20–30 minutes in the fridge.
- 2Slice the onion, tomatoes, and bell pepper into rounds. Chop the remaining garlic and the coriander stems, keeping the leaves for garnish.
- 3In a wide pot or clay pot, build a layer with half the onion, then half the tomato, then half the pepper across the base. Scatter over the chopped garlic and coriander stems.
- 4Lay the marinated fish over the vegetables and spoon over the juices from the bowl, then cover with a second layer of the remaining onion, tomato, and pepper. Season each layer lightly with salt and pepper. Keep the shrimp refrigerated for now — they go in later.
- 5Pour the coconut milk evenly over the top. Bring to a gentle simmer over medium heat, then cover, lower the heat, and cook 12–15 minutes without stirring — swirl the pot instead so the fish stays intact. Then nestle the shrimp into the sauce, cover again, and cook 3–4 minutes more, just until the shrimp are pink and opaque and the fish flakes easily (63°C / 145°F in the thickest chunk).
- 6Warm the dendê in a small pan just until loose, then drizzle it over the stew. Keep the heat under the pot low so the coconut milk doesn't split.
- 7Scatter the reserved coriander leaves and a final squeeze of lime over the top. Serve hot, straight from the pot, over white rice.