Moqueca Baiana
This is a dish of patience and layering. In a traditional clay pot, the ingredients meld into a rich, golden stew that defines the coastal cooking of Bahia.
The pot is the secret
Use a clay or heavy-bottomed enameled cast iron pot to maintain the steady, low heat required for the coconut milk to emulsify without splitting.
- clay pot (panela de barro) or heavy-bottomed dutch oven
- citrus juicer
- sharp chef's knife
What goes in.
- 2 lbfirm white fish (halibut or swordfish), cut into 2-inch chunks
- 3 tbsplime juice
- 2 tbspdende oil (red palm oil)
- 2large yellow onions, sliced into rounds
- 2bell peppers (one red, one green), sliced into rounds
- 3tomatoes, sliced into rounds
- 1 can (13.5 oz)full-fat coconut milk
- 1/2 cupfresh cilantro, chopped
- 2 clovesgarlic, minced
Build, don't stir
Once the fish is placed in the pot, do not stir the stew. The layers of vegetables and coconut milk steam the fish perfectly, preventing it from breaking apart into the broth.
The method.
Marinate the fish
Toss the fish chunks with lime juice, garlic, and salt. Let this sit at room temperature for 15 minutes.
Layer the pot
Drizzle the dende oil in the base of the pot. Lay down half of the onions, peppers, and tomatoes to create a vegetable bed.
Add the protein
Place the fish pieces atop the vegetables in a single layer. Top with the remaining onions, peppers, and tomatoes.
Pour the milk
Pour the coconut milk over the top. Cover the pot and bring to a low simmer over medium heat.
Simmer
Cook for 15 to 20 minutes until the fish flakes easily with a fork and the sauce has thickened slightly.
Finish
Turn off the heat and sprinkle the fresh cilantro over the top before serving directly from the pot.
Other turns to take.
Shrimp Moqueca
Replace half the fish with large, shell-on shrimp and reduce the cooking time to 8 minutes to prevent the shrimp from turning rubbery.
When it doesn't go to plan.
Serve with white rice to soak up the golden broth.
Do not let the coconut milk reach a rolling boil, or it may separate.
If you cannot find dende oil, use annatto-infused oil for the signature color.
The ones that keep coming up.
Can I use frozen fish?
Avoid it. Frozen fish releases too much water, which dilutes the coconut milk and prevents the sauce from thickening properly.
How do I know when it is finished?
The stew is ready when the fish is opaque throughout and the vegetable rounds are soft but still hold their shape.