Brazilian Fish Stew (Moqueca Baiana)
Moqueca Baiana Say it: mo-KEH-kah bah-ee-AH-nah
Moqueca Baiana is the Brazilian seafood stew from Bahia, built on firm fish and shrimp simmered in coconut milk, tomatoes, peppers, and bright red dendê palm oil. It is a festive dish, often served for lunch or family gatherings. The stew is aromatic, creamy, lightly spicy, and deeply savory, with the sweet coconut and palm oil balanced by lime, garlic, and fresh cilantro. Traditionally cooked in a clay pot, the layers are left untouched so the fish steams gently and stays tender.
Brazilian Fish Stew (Moqueca Baiana)
Moqueca Baiana
Pronounced mo-KEH-kah bah-ee-AH-nah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the fish and marinade
For the stew
Method
In a bowl, toss fish and shrimp with lime juice, garlic, salt, and pepper. Let marinate at room temperature for 15–20 minutes while preparing vegetables.
Heat dendê in a large heavy pot or Dutch oven over medium heat. Add onion and bell peppers; cook, stirring occasionally, until softened but not browned, about 5–6 minutes.
Add tomatoes and chili (if using). Cook until tomatoes soften and release their juices, 3–4 minutes. Spread the vegetables into an even layer.
Arrange marinated fish and shrimp in a single layer over the vegetables; pour any marinade juices over the top. Do not stir.
Pour coconut milk and fish stock around the edges of the pot so the fish is partly submerged. Cover and simmer gently over medium-low heat for 12–15 minutes, until fish flakes easily and shrimp are pink and opaque. Avoid boiling hard.
Sprinkle cilantro and green onions over the stew in the last 2 minutes of cooking. Taste and adjust salt.
Serve hot in shallow bowls with white rice and farofa.
Regional variant: Moqueca Capixaba
The Espírito Santo version omits coconut milk and dendê. Sauté onion, tomatoes, and garlic in olive oil with annatto (colorifico), add fish, a little water, and plenty of cilantro; simmer until fish is cooked. Serve with rice and pirão made from the broth.
Cook's notes
- If dendê is unavailable, use 2 tbsp olive oil plus 1 tsp sweet paprika and a pinch of annatto for color; the flavor will be lighter but still good.
- Use a wide, heavy pot or traditional clay pan; the fish should steam in one layer rather than boil.
- Dendê stains clothing and wooden utensils, so handle with care.
Serve with
White rice, farofa de dendê, and pirão or a simple tomato salad.
Make ahead and storage
Best fresh, but leftovers keep in an airtight container for 1–2 days; reheat gently over low heat without boiling.
