Go Back
Authentic Brazilian moqueca in a traditional clay pot, with vibrant orange seafood stew, fish, peppers, onions, and fresh cilantro.

Moqueca Bahianaise – Brazilian Fish and Seafood Stew

Creamy Brazilian stew combining fresh fish, seafood, coconut milk, and dendê oil for a comforting and flavorful meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Brazilian
Ingredients Method

Ingredients
  

  • Seafood:
  • 800 g firm white fish grouper, snapper, cod, halibut
  • 300 g peeled shrimp optional
  • 200 g cleaned squid rings optional
  • A few mussels in shell for garnish
  • Liquid Base:
  • 400 ml full-fat coconut milk
  • 200 ml fish stock
  • 3 tbsp dendê oil
  • 2 tbsp olive oil
  • Vegetables & Aromatics:
  • 2 large white onions thinly sliced
  • 4 tomatoes quartered
  • 1 red and 1 green bell pepper sliced
  • 1 jalapeño or malagueta pepper deseeded and chopped
  • 6 garlic cloves crushed
  • Herbs & Citrus:
  • Juice and zest of 3 limes
  • 1 bunch fresh coriander
  • Some chopped chives
  • Seasoning:
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2-3 bay leaves

Method
 

  1. Fish Marinade (30 min): Cut fish into large pieces. Mix with 2 tbsp lime juice, 1 tbsp olive oil, salt, and pepper. Refrigerate 20-30 min.
  2. Aromatic Base (15 min): In a pot, heat olive oil, sauté onions 5 min. Add garlic and pepper, then bell peppers and tomatoes. Simmer 5 min with bay leaves.
  3. Creamy Sauce (10 min): Pour in fish stock, bring to gentle boil. Add coconut milk and dendê oil. Season with salt, pepper, and paprika.
  4. Cook Fish (10-15 min): Reduce heat, gently place fish into sauce. Cover and cook 5-7 min. Add shrimp 2-3 min before done, squid 2 min before done. Place mussels 3 min before serving.
  5. Finishing & Serving (5 min): Off heat, let rest 3-4 min. Add remaining lime juice and coriander. Serve hot with rice or bread.