Bahian fish moqueca
Fish steaks cooked in coconut milk, tomato, bell pepper and dendê palm oil, finished with fresh cilantro.
- Time
- 50 min
- Difficulty
- Medium
- Per serving
- R$14.50
- Servings
- 4 servings
Ingredients
for 4 servingsTick what you already have so it stays off the list
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Bahian moqueca goes on the heat in layers and without stirring: fish, onion, tomato and bell pepper cook in their own juices, and the coconut milk and dendê come in at the end to give body and color. Everyone at the table asks for white rice and farofa.
Method
- Season the fish with the lime juice, the garlic and a pinch of salt.
- Let it rest for 15 minutes.
In a wide pot, preferably clay or heavy-bottomed, spread half of the onion, tomato, bell pepper and chili.
Lay the fish steaks on top and cover with the rest of the vegetables, in the same order.
- Drizzle with the coconut milk and the dendê.
- Cover and cook over medium heat for 15 to 20 minutes, without stirring.
- If needed, gently shake the pot by its handles.
- When the fish is opaque and firm, taste the broth and adjust the salt.
- Turn off the heat and scatter the cilantro and scallions on top.
Serve in the pot itself, with white rice and farofa.
Tips
Dendê is strong: if it is your first time, start with 2 tablespoons and adjust. The fish cannot be overcooked, because the steaks fall apart. Leftovers? The broth is great the next day, with the fish flaked over rice.
Brazil · Bahia · per serving
Nutrients per serving
Calories
450 kcal
Protein
37 g
32% of kcal
Carbohydrate
17 g
15% of kcal
Fat
27 g
53% of kcal · fiber 5 g
Where the calories come from
- protein32%
- carbohydrate15%
- fat53%
Pick a target per meal to compare the recipe. They are starting points, not individual advice.
By food
| Food | Qty. | kcal | Prot. | Share of calories |
|---|---|---|---|---|
| firm white fish steaks | 200 g | 214 | 33 g | 48% |
| limes | 29 g | 9 | 0.3 g | 2% |
| garlic cloves | 2.3 g | 3 | 0.2 g | 1% |
| onions | 55 g | 22 | 0.9 g | 5% |
| tomatoes | 92 g | 14 | 1 g | 3% |
| bell peppers | 60 g | 14 | 0.6 g | 3% |
| red finger chili | 2.5 g | 1 | 0.1 g | 0% |
| coconut milk | 47 g | 78 | 0.5 g | 17% |
| dendê palm oil | 10 g | 91 | 0 g | 20% |
| cilantro | 13 g | 3 | 0.3 g | 1% |
| scallions | 13 g | 3 | 0.3 g | 1% |
Source: TACO (Unicamp) and USDA FoodData Central. Approximate values. Not medical or nutritional advice.
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