Brazilian · Main course · SAMPLE RECIPE
Moqueca baiana · coconut fish stew
Tender white fish in coconut milk with tomato, peppers, cilantro, and a little dendê oil. A colorful, gently simmered taste of Bahia.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
Keep the fish in generous pieces.
Dendê, or red palm oil, gives Bahian moqueca its distinctive color and flavor. This home version uses boneless fish and a wide pot. Olive oil can replace dendê if necessary, but the result will have a different flavor. Cook rice separately if you would like it alongside.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Moqueca baiana · coconut fish stew
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 5 steps complete
BEHIND THE DISH · Bahia, Brazil
Moqueca baiana · coconut fish stewBeyond the plate.
Fish, vegetables, and a fragrant broth come together with very little stirring. Moqueca brings regional identity straight to the bowl.
ORIGINS & EVOLUTION
Two well-known regional styles.
Bahian moqueca is associated with coconut milk and dendê oil. The capixaba tradition of Espírito Santo takes a different approach, so the regional name matters.
CULTURAL CONTEXT
Color with a purpose.
The red palm oil contributes both flavor and color. Replacing it with olive oil makes a workable home stew, but changes a characteristic feature of the Bahian version.
AT THE TABLE
A gentle simmer.
Our boneless-fish adaptation is designed for a wide home cooking pot. Spoon the broth around the fish and lift the pieces carefully; vigorous stirring can turn neat portions into flakes.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes