Moqueca baiana
Moqueca baiana, from above
Non vegBahia

Moqueca baiana

Fish stewed in coconut milk with tomato, peppers and red palm oil. Bahia's golden, sunny pot.

50 minTime
30 gProtein each
mildSpice
Bahia's clay pot2 chapters · 1 min read

Make it your way

Grandma's wayBahian moqueca with dendê.
The original
393kcalsame
30 gproteinsame
3 gfibresame
50minutessame

Moqueca baiana.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Fish800 g firm fish steaks
Lemon juice2 tbsp lime
Garlic4 cloves, crushed
Saltto taste
Onion2, in rings
Tomato3, in rings
Red bell pepper (red capsicum, red pepper)1, in rings
Capsicum (green capsicum, green bell pepper)1, in rings
Thick coconut milk1⅔ cups
Red palm oil2 tbsp dendê oil
Coriander leaves (cilantro)chopped
Green chilli1, slit

Method

4 steps
  1. 1Marinate fish with lime, garlic and salt for 20 minutes.
  2. 2Layer half the onion, tomato and peppers in a wide pot, then fish, then the remaining vegetables.
  3. 3Pour over coconut milk and palm oil, add chilli and half the coriander. Cover and simmer gently 15 minutes without stirring.
  4. 4Finish with the remaining coriander and serve.
Serve it like this

Bring the pot to the table and serve with white rice, farofa and a spoon of pirão or chilli sauce.

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Make it a meal

What goes with Moqueca baiana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Farofa15 min
On the side Feijão tropeiro60 min
To drink Limonada suíça8 min
Something sweet Quindim70 min
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