Moqueca de Peixe

Moqueca is a cornerstone of Bahian cuisine, fusing West African, indigenous Tupi, and Portuguese culinary traditions. The use of dendê (red palm oil) and coconut milk gives it a richness unlike any other fish stew in the world.

Serves: 4

Ingredients

• 800g (1¾ lb) firm white fish fillets (snapper, cod, or grouper), cut into large chunks
• 2 tablespoons lime juice
• 400ml (14 oz) coconut milk
• 3 tablespoons dendê oil (red palm oil)
• 2 medium onions, sliced into rings
• 4 cloves garlic, minced
• 2 bell peppers (1 red, 1 yellow), sliced
• 3 medium tomatoes, chopped
• 1 bunch fresh cilantro, chopped
• 1 fresh malagueta chili or habanero, seeded and minced
• Salt and black pepper to taste

Instructions

1. Marinate the fish with lime juice, salt, and pepper for 20 minutes.
2. In a heavy clay pot or Dutch oven, heat 1 tablespoon of dendê oil over medium heat. Sauté the onions and garlic for 3-4 minutes until softened.
3. Layer the tomatoes and bell peppers over the onions. Place the marinated fish on top in a single layer.
4. Pour the coconut milk over everything. Add the chili and half the cilantro.
5. Drizzle the remaining 2 tablespoons of dendê oil over the top. Do not stir — the layers are traditional.
6. Cover and simmer on medium-low heat for 25-30 minutes until the fish is opaque and flakes easily.
7. Garnish with remaining cilantro and serve immediately.

Cook's Notes: Authentic moqueca is never stirred — you gently shake the pot to distribute heat. Serve with white rice and farofa (toasted cassava flour). If dendê oil is unavailable, a mix of coconut oil with a pinch of annatto provides a similar color but not the same depth of flavor.