- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 560 kcal
Quick summary
“An emblematic dish of coastal kitchens, this moqueca brings soft hake fillets marinated in lemon and cooked in olive oil with colorful bell peppers, onion, and creamy coconut milk with a touch of cilantro. It is worth cooking to have a quick one-pot meal with mild white fish and fragrant broth.”
What you need to know
- A marinada rápida de 15 minutos com suco de limão e alho firma a carne delicada da pescada sem cozê-la previamente
- Os pimentões e a cebola formam uma cama protetora no fundo da panela para o peixe cozinhar sem grudar no calor
- A cocção em fogo brando com a panela tampada por 20 minutos mantém os filés inteiros sem ressecar o centro
Ingredients
Main
- 1 kg of hake fillet
- 2 limões (suco)
- 4 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pimentão vermelho em tiras
- 1 yellow bell pepper in strips
- 400 ml of coconut milk
- 1 tablespoon of chopped cilantro
- Salt and pepper to taste
Instructions
Principal
- Season the fish fillets with lemon juice, salt, and pepper. Set aside for 15 minutes.
- In a large pot, heat the olive oil and sauté the onion and garlic until golden.
- Add the bell peppers and cook for about 5 minutes until they begin to wilt.
- Place the fish fillets in the pan and cover with the coconut milk.
- Cook over low heat for 20 to 25 minutes, until the fish is cooked and tender.
- Finish with the chopped cilantro and adjust the salt, if necessary.
- Turn off the heat and let it rest for 5 minutes.
- Serve the Moqueca hot, accompanied by white rice and Farofa.
Chef's tips
- Utilize panela de barro ou de fundo grosso para distribuir o calor de forma homogênea e preservar a umidade do caldo
- Evite mexer a moqueca com colher após acomodar os filés; agite a panela segurando pelas alças para não quebrar o peixe
- Desligue o fogo e aguarde 5 minutos antes de destampar para que os vapores aromáticos do coentro saturem o caldo
Variations
- Adicione 200g de camarões limpos à panela nos 7 minutos finais de cozimento para enriquecer a moqueca de pescada
- Acrescente rodelas de tomate maduro sem pele sobre as camadas de pimentão para criar um caldo mais espesso
- Substitua o coentro fresco por salsinha e cebolinha picadas caso seus convidados prefiram sabor sem coentro
Substitutions
- O filé de pescada pode ser substituído por cação em postas, tilápia firme, robalo ou badejo cortado em filés grossos
- O azeite de oliva pode ser substituído por azeite de dendê para transformar a receita em uma versão baiana tradicional
- O leite de coco tradicional de garrafa pode ser substituído por leite de coco caseiro fresco batido
How to store
Store the moqueca in a closed container in the refrigerator for up to 2 days. Reheat over low heat with the pan covered for about 8 minutes without stirring abruptly to keep the hake fillets intact.
Can it be frozen?
It is not recommended to freeze the ready-made moqueca, as the hake meat falls apart and loses its firm texture when thawing, in addition to the coconut milk curdling. Consume fresh kept under normal refrigeration.
What to serve with
Pairs with fluffy white rice, pirão made with the moqueca's own broth, and crispy farofa de dendê. To drink, a very cold light beer, coconut water, or chilled dry white wine.
Frequently asked questions
Why does the hake fillet sometimes fall apart in the moqueca?
The hake has very tender meat; cook over low heat without stirring with a spoon and do not exceed 20 minutes of boiling with the lid on.
Can I use frozen hake fillet?
Yes, but defrost completely in the refrigerator and dry with paper towels so it does not release excess cold water into the moqueca pan.
How to know if the fish in the moqueca is already cooked?
Gently press the thickest part of the fillet with a fork; if the meat separates easily into opaque flakes, it is at the ideal point.
What is the difference between moqueca baiana and moqueca capixaba?
Moqueca baiana uses palm oil and coconut milk in cooking; the traditional moqueca capixaba uses olive oil and annatto (colorau) without coconut.
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