- 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 recipe that combines traditional flavors from northeastern Brazil. It is tasty and simple to prepare, maintaining the authenticity of the cuisine.”
What you need to know
- It is a versatile recipe that can be adapted for different types of fish.
- Coconut milk dressed with cilantro creates a unique and creamy flavor.
- The moqueca is served hot and is perfect as a main dish.
- The palm oil gives a special touch and intense aroma to the recipe.
- The preparation time is short, ensuring a quick and pleasant kitchen experience.
Ingredients
Main
- 1 kg of fish fillet (preferably red snapper or sea bass)
- 2 medium chopped onions
- 3 ripe tomatoes, chopped
- 1 pimentão verde picado
- 200 ml of coconut milk
- 50 ml palm oil
- 1 bunch of chopped cilantro
- Salt and pepper to taste
Instructions
Principal
- In a clay pot, heat the palm oil (dendê) and sauté the onions until translucent.
- Add the tomatoes and bell pepper, sautéing for a few more minutes until the vegetables are soft.
- Place the fish in the pan and season with salt and pepper. Cook for about 5 minutes.
- Pour in the coconut milk and let cook over low heat for approximately 25 minutes.
- Add the chopped cilantro and mix delicately.
- Check the seasoning and adjust if necessary, adding more salt or pepper.
- Cook for another 5 minutes before serving.
Chef's tips
- For a more intense flavor, use quality palm oil.
- Make sure the fish is well cooked before adding the coconut milk to avoid curdling the milk.
- During cooking, keeping the heat low helps keep the coconut milk creamy.
Variations
- For a healthier version, you can replace palm oil (azeite de dendê) with coconut oil.
- For a spicy touch, add a little chili powder to the preparation.
- For a smoother version, you can decrease the amount of coconut milk.
Substitutions
- If you don't have dendê oil, use coconut oil.
- For cilantro, you can use fresh or dried cilantro, but the flavor will be slightly different.
- Coconut milk can be replaced by cow's milk, but the flavor will be less creamy and with less texture.
How to store
The moqueca should be served immediately after cooking to maintain its flavor and creamy consistency.
Can it be frozen?
- It is not recommended to freeze the Moqueca, as the coconut milk can melt and alter the flavor.
- If you want to freeze, it is better to freeze the fish alone and remake the portions at the time of serving.
What to serve with
- To accompany the moqueca, you can serve with white rice or red rice.
- A fresh vegetable salad also pairs well with this recipe.
Frequently asked questions
What is the ratio of coconut milk to use?
Use 200 ml of coconut milk.
How can I replace cilantro?
You can use fresh or dried cilantro, but the flavor will be a little different.
Can I use another type of oil for the moqueca?
You can use coconut oil, but the flavor will be a little different.
How long should the Moqueca cook?
The moqueca should cook for approximately 25 minutes after adding the coconut milk.
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