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Authentic Fish Moqueca: Bahia's Flavor on Your Table

Authentic Fish Moqueca: Bahia's Flavor on Your Table
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
250 kcal

Quick summary

“Prepare this authentic moqueca of fish for a taste of Bahia at your table. It is a tasty and practical recipe, perfect for those looking for a complete meal.”

What you need to know

  • Practically fast and tasty.
  • Uses common and accessible ingredients.
  • Its versatility allows for adjustments to please different palates.
  • Ideal for serving on rainy or cold days.
  • Serves as a healthy option for a complete meal.

Ingredients

Main

  • 1 kg of fish fillet (such as sea bass or red snapper)
  • 2 cebolas grandes picadas
  • 3 medium tomatoes chopped
  • 1 red bell pepper, chopped
  • 1 pimentão verde picado
  • 4 cloves garlic, minced
  • 400 ml of coconut milk
  • juice of 1 lemon
  • 2 tablespoons of dendê oil
  • salt and black pepper to taste
  • Coentro picado a gosto
  • For an even more intense flavor, add a little ginger to the sauté.
  • If you want a spicier Moqueca, add malagueta pepper to taste.
  • The ideal is to use fresh fish, but frozen fillets can also be used.
  • Sirva com arroz branco e farofa para uma refeição completa.
  • Cilantro is optional, but it is traditional in the recipe, so consider using it!

Instructions

Principal

  1. In a bowl, season the fish fillets with lemon juice, salt, and black pepper. Let marinate for 15 minutes.
  2. In a large pot, heat the palm oil and add the onions, sautéing until they become transparent.
  3. Add the minced garlic and sauté for 2 more minutes, taking care not to burn.
  4. Add the tomatoes and bell peppers, mixing well until softened.
  5. Place the fish in the pan, distributing the vegetables over the top.
  6. Add the coconut milk, stirring gently to coat the ingredients.
  7. Let it cook over medium heat, covered, for about 30 minutes.
  8. At the end, adjust the salt and add chopped cilantro to taste.
  9. Turn off the heat and let rest for 5 minutes before serving.

Chef's tips

  • For a more intense flavor, add ginger to the sauté.
  • For a spicier moqueca, incorporate chili peppers.
  • Add cilantro at the end for a traditional touch.

Variations

  • For a lighter moqueca, use only whole milk instead of coconut milk.
  • For a healthier version, use grilled fish instead of fillet.
  • For a spicier version, add chili pepper to the ginger.

Substitutions

  • Substitute the fish with squid or shrimp.
  • Replace the coconut milk with whole milk.
  • Substitute the palm oil with olive oil.

How to store

  • Serve immediately to preserve the flavor and texture.
  • If there are leftovers, store in an airtight container and freeze in portions for a next meal.

Can it be frozen?

  • Yes, you can freeze.
  • Freeze in individual portions to avoid waste.
  • Thaw at room temperature before serving.

What to serve with

  • Serve with white rice and farofa for a complete meal.
  • For an extra touch of flavor, serve with a green leaf salad.
  • For a dessert touch, serve with strawberry ice cream.

Frequently asked questions

What to do if I don't have coconut milk?

You can replace the coconut milk with whole milk or soy milk.

Can I use frozen fish?

Yes, frozen fish can also be used, but remember to remove the ice before cooking.

How many days can I freeze this recipe?

This recipe is ideal for freezing in portions and should be thawed at room temperature before serving.

Can I add other herbs to the cilantro?

Yes, adding black pepper, cilantro, and malagueta pepper to the ginger is a great idea.

How to substitute dendê oil?

Olive oil is a good alternative.

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