📷 · Salvador Moqueca Baiana photo by Turismo Bahia, CC BY-SA 2.0 · via Wikimedia Commons

Plat principal · Brazil · Salvador

Moqueca Baiana 🐟

Name: Moqueca Baiana
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Brazilian
Ingredients: 600 g firm white fish fillets (cação, grouper or snapper), in chunks; Juice of 1 lime + 2 garlic cloves, salt — for marinade; 2 onions, sliced into rings; 2 tomatoes, sliced; 1 green + 1 red pepper, in strips; 1 bunch coriander, chopped; 400 ml coconut milk; 2 tbsp dendê oil (red palm oil — or butter + 1 tsp paprika for color); To serve: white rice, pixé (shrimp-peanut paste) or farofa

The dish that tastes of Brazil's African root: firm fish simmered — not boiled — in coconut milk and red palm oil with onions, peppers and coriander, traditionally served in the black clay pot it cooked in, straight to the table with dendê oil bleeding orange through the surface.

Bahia Brazilian ⏱ 45 min Facile

Méthode

1

Marinate fish 20 minutes in lime, crushed garlic and salt.
2

In a clay pot or heavy pan, layer half the onions, tomatoes and peppers; scatter coriander over. This bed keeps the fish off the burning bottom.
3

Set fish chunks on the bed, pour coconut milk around — do not stir — and dot dendê oil over the top. The oil will sink and streak orange; that's the signature.
4

Cover and cook gently 15–20 minutes. Moqueca is shaken, not stirred: rock the pot so the sauces marry without breaking the fish.
5

Finish with more coriander and a last spoon of raw dendê for perfume. Serve in the pot with rice to soak it up.

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Moqueca Baiana 🐟

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