Moqueca Baiana (Bahian Coconut Fish Stew)

Method

1. 1

   Toss the fish with the lime juice, garlic, salt and pepper and let it marinate for 20 minutes.

2. 2

   Layer half the onion, peppers and tomatoes over the base of a wide pot, lay the fish on top, and cover with the remaining vegetables.

   💡 Moqueca is layered, not stirred — the fish steams between the vegetables and stays whole.

3. 3

   Pour over the coconut milk and drizzle with the dendê oil.

4. 4

   Cover and simmer gently over medium-low heat for about 20 minutes, spooning the broth over the top now and then — never stirring.

   💡 Shake the pot gently instead of stirring; the fish should flake at the table, not in the pot.

5. 5

   Taste the broth and season, then shower with cilantro and scallions.

6. 6

   Bring the pot to the table and serve over white rice, with the broth spooned generously over everything.