Ingredients
Fish
- 1 lb / 500g firm white fish fillet, no skin, cut into 1"/2.5cm cubes
- 1 tbsp lime juice
- 1/4 tsp salt
- Black pepper, to taste
- 1 tbsp olive oil
Broth
- 1 1/2 tbsp olive oil or coconut oil
- 2 garlic cloves, minced
- 1 small onion, finely diced (brown, yellow or white)
- 1 large red bell pepper, halved and sliced
- 1 1/2 tsp sugar
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 14 oz / 400ml full fat coconut milk
- 14 oz / 400ml canned crushed tomatoes
- 1 cup fish broth/stock (or chicken or vegetable broth)
Finishes
- 1 - 2 tbsp lime juice, plus more for serving
- 3 tbsp roughly chopped fresh cilantro/coriander, plus more for garnish
Instructions
- Marinate the Fish: Combine the fish cubes with lime juice, olive oil, salt, and black pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes to let the flavors meld and gently cure the fish.
- Sear the Fish: Heat 1 tablespoon olive oil in a large skillet over high heat. Add the marinated fish pieces and cook until just cooked through and lightly golden brown. Remove the fish and set aside to prevent overcooking.
- Prepare the Broth Base: Reduce the stove heat to medium-high. In the same skillet, add 1 1/2 tablespoons olive oil and sauté minced garlic and diced onion for approximately 1 1/2 minutes, or until the onion starts to turn translucent, releasing their fragrant aroma.
- Add the Bell Peppers: Add the sliced red bell peppers to the skillet and cook for 2 minutes, allowing them to soften while retaining some texture.
- Incorporate Spices and Liquids: Stir in sugar, cumin powder, paprika, cayenne pepper (if using), and 1/2 teaspoon salt. Then add the full fat coconut milk, crushed tomatoes, and fish broth. Bring the mixture to a simmer.
- Simmer to Thicken: Turn heat down to medium and cook for 15 to 20 minutes, stirring occasionally, until the broth thickens and flavors meld. Adjust seasoning with salt and pepper to taste.
- Reheat the Fish: Return the cooked fish to the simmering broth for about 2 minutes to reheat gently without breaking up the pieces.
- Finish with Lime and Cilantro: Stir in 1 to 2 tablespoons lime juice to brighten the stew. Garnish with roughly chopped fresh cilantro or coriander before serving.
- Serve: Serve the Moqueca Baiana hot, accompanied by rice, lime rice, or for a low-carb option, cauliflower rice.
Notes
- Use firm white fish that holds shape well such as tilapia, hake, ling, blue-eye trevalla, mahi-mahi, monkfish, halibut, cod, bass, catfish, John/silver Dory, barramundi, bream, hoki, or snapper. Salmon and trout also work well. Avoid fish that dries out like swordfish and tuna unless careful not to overcook.
- Full fat coconut milk is recommended for the richest coconut flavor as it contains most of the coconut fat.
- Fish broth or stock is ideal, but good quality chicken or vegetable stock can be used as an alternative.
- Palm oil is traditionally used in Moqueca Baiana but is not recommended here due to environmental concerns; olive or coconut oil are excellent substitutes.
- This recipe is a balanced adaptation of traditional Brazilian Fish Stew recipes, intended to be flavorful yet saucier than some versions. Variations exist across Brazil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Fish, Stew
- Method: Stovetop
- Cuisine: Brazilian
