Moqueca Baiana
This is a dish of patience and layering. You build the foundation with aromatics before allowing the fish to steam in its own juices and the coconut broth.
Firmness is your priority
Select a meaty, white-fleshed fish like swordfish, halibut, or sea bass that can hold its shape during the poaching process. Do not use delicate fish that will disintegrate in the liquid.
- large heavy-bottomed clay pot or Dutch oven
- citrus juicer
- sharp chef's knife
What goes in.
- 2 lbfirm white fish, cut into 2-inch chunks
- 3limes, juiced
- 3 clovesgarlic, minced
- 2large onions, sliced into rounds
- 2bell peppers (one red, one green), sliced into rounds
- 3tomatoes, sliced into rounds
- 1 cupthick coconut milk
- 3 tbspdende oil (red palm oil)
- 1/2 cupfresh cilantro, chopped
- 1 tspsalt
Layering for Even Poaching
You do not stir a Moqueca. Instead, you layer the ingredients from the bottom up, creating a vegetable rack that supports the fish so it poaches gently in the coconut and lime broth.
The method.
Marinate the fish
Toss the fish chunks with lime juice, salt, and minced garlic in a bowl. Set aside for 20 minutes while you prep the vegetables.
Layer the pot
In the bottom of your pot, lay half of the onion, pepper, and tomato slices. Drizzle with a tablespoon of dende oil.
Add the fish
Place the marinated fish pieces over the vegetables in a single layer. Top with the remaining onion, pepper, and tomato slices.
Simmer
Pour the coconut milk and the remaining dende oil over the top. Cover the pot and simmer on medium-low heat for 15 to 20 minutes.
Finish
Do not stir. Once the fish is opaque and the vegetables are tender, scatter the fresh cilantro over the top and serve immediately.
Other turns to take.
Shrimp Moqueca
Substitute the firm fish with large raw shrimp, adding them in the final 5 minutes of cooking to prevent them from turning rubbery.
When it doesn't go to plan.
Always use dende oil if you can find it; it provides the specific earthy aroma and deep orange color essential to the dish.
If you want heat, thinly slice a malagueta or habanero pepper and layer it in with the vegetables.
Ensure your fish chunks are roughly equal in size so they cook at the same rate.
The ones that keep coming up.
Can I stir the stew while it cooks?
No. Stirring will break the fish apart and ruin the presentation. The vegetables act as a poaching bed.