- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 400 kcal
Quick summary
“Delicious Moqueca Baiana is a tasty and nutritious recipe that combines fish with a special coconut milk. It is a great option for a main dish that pairs perfectly with white rice and farofa.”
What you need to know
- Season the fish with lemon juice and salt to give flavor and aroma to the dish.
- Palm oil, coconut milk, and green seasoning are essential ingredients to give the traditional flavor of the Bahian moqueca.
- Cooking the moqueca over low heat for approximately 30 minutes ensures the perfect cooking of the fish and vegetables.
- Adding parsley at the end of cooking is a traditional technique that adds a special touch.
Ingredients
Main
- 1 kg of fish in steaks (preferably sea bass)
- 2 lemons
- 3 tablespoons of palm oil
- 1 medium onion, chopped
- 2 tomates médios picados
- 1 red bell pepper, chopped
- 1 chopped yellow bell pepper
- 400 ml of coconut milk
- 2 cloves garlic, minced
- Cheiro-verde a gosto
- Salt and black pepper to taste
Instructions
Principal
- In a bowl, season the fish steaks with lemon juice, salt, and black pepper. Reserve for 20 minutes.
- In a large pan, heat the dendê oil and brown the onion and garlic.
- Add the tomatoes and peppers, cooking until they wilt.
- Add the fish to the pot and place the coconut milk on top.
- Cook over low heat, covering the pot, for about 30 minutes.
- Add the chopped parsley and scallions before serving.
- Serve hot with white rice and toasted manioc flour mixture.
- Decorate with lemon slices and herbs to taste.
Chef's tips
- To prevent the fish from becoming too hard, season it at least 20 minutes before cooking.
- To give a special touch, you can replace the dende oil with extra virgin olive oil.
- If you prefer, you can replace the green onions with fresh oregano.
- To replace the fish, you can use shrimp or octopus, but the flavor will be slightly different.
Variations
- For an extra touch of flavor, you can add a little black pepper to the fish before seasoning it.
- For a milder flavor, you can replace the coconut milk with whole milk.
- For a healthier version, you can substitute the fish with grilled chicken breast.
Substitutions
- Substitute palm oil with extra virgin olive oil.
- Replace the parsley/scallion mix with fresh oregano.
- Substitute fish with shrimp or octopus.
How to store
The moqueca baiana should be served hot after cooking. If not consumed immediately, it must be refrigerated and stored in a vacuum or an airtight container so as not to lose flavor.
Can it be frozen?
Baiana Moqueca cannot be frozen directly. Coconut milk may separate when frozen and the fish may fall apart. If desired, the moqueca can be prepared in airtight containers and frozen, but it must be thawed in the refrigerator and reheated before serving.
What to serve with
The Moqueca baiana is served with white rice and farofa, but it also pairs well with a mix of dark green leaves, such as cauliflower or spinach.
Frequently asked questions
What substitution can I use for green seasoning (cheiro-verde)?
You can replace the parsley and scallions with fresh oregano.
How often should the Moqueca be served?
The moqueca should be served hot after cooking, without additions.
Can I replace the fish with another type of fish?
Yes, you can replace the fish with shrimp or octopus, but the flavor will be slightly different.
What palm oil substitution can I use?
You can replace the palm oil (dendê) with extra virgin olive oil.
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