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Moqueca Baiana (Fish and Coconut Stew)

A rich, fragrant Brazilian fish stew simmered in coconut milk with tomatoes, peppers, and dendê (palm oil), bright with lime and cilantro. Serve over white rice with hot sauce on the side.

45 minMediumServes 4420 cal/serving

BrazilianDinnerStovetopPescatarianHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi), cut into 2-in pieces
  • 1/4 cup fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp dendê (red palm oil)
  • 2 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 4 plum tomatoes, sliced into rounds
  • 1.5 cups full-fat coconut milk
  • 1 cup fish stock (or vegetable stock)
  • 1/4 cup fresh cilantro, chopped
  • 4 scallions, thinly sliced

Instructions

  1. 1

    In a bowl, toss 1.5 lbs cut into 2-in pieces firm white fish fillets (cod, tilapia, or mahi-mahi) with 1/4 cup fresh lime juice, half the 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Let marinate while you prepare the vegetables, at least 10 minutes.

  2. 2

    Heat 2 tbsp dendê (red palm oil) and 2 tbsp olive oil in a large, wide saucepan or Dutch oven over medium heat.

  3. 3

    Add 1 thinly sliced yellow onion, 1 thinly sliced green bell pepper, and 1 thinly sliced red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.

  4. 4

    Stir in 4 minced garlic cloves and cook 1 minute until fragrant.

  5. 5

    Arrange 4 sliced into rounds plum tomatoes over the vegetables in an even layer. Pour in 1.5 cups full-fat coconut milk and 1 cup fish stock (or vegetable stock), add the remaining 1 tsp kosher salt, and bring to a gentle simmer.

  6. 6

    Nestle the marinated 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi) pieces over the tomatoes in a single layer. Cover and cook over medium-low heat for 10-12 minutes, until the fish is opaque and flakes easily and registers an internal temperature of 145°F (63°C).

  7. 7

    Taste and adjust seasoning. Stir in half the 1/4 cup chopped fresh cilantro.

  8. 8

    Ladle into bowls and top with the remaining fresh cilantro and 4 thinly sliced scallions. Serve over rice.

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Questions

What is Moqueca Baiana (Fish and Coconut Stew)?

A rich, fragrant Brazilian fish stew simmered in coconut milk with tomatoes, peppers, and dendê (palm oil), bright with lime and cilantro. Serve over white rice with hot sauce on the side. This reference files it under Brazilian dinner: made on the stovetop, rated medium and about 45 minutes start to finish.

What internal temperature should Moqueca Baiana (Fish and Coconut Stew) reach?

For Moqueca Baiana (Fish and Coconut Stew), the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

How long should Moqueca Baiana (Fish and Coconut Stew) marinate?

Step 1 reads: "Let marinate while you prepare the vegetables, at least 10 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for coconut milk in Moqueca Baiana (Fish and Coconut Stew)?

The entry for Moqueca Baiana (Fish and Coconut Stew) calls for 1.5 cups full-fat coconut milk. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Can I use a different white fish instead of the fish in Moqueca Baiana (Fish and Coconut Stew)?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Moqueca Baiana (Fish and Coconut Stew) uses 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi), cut into 2-in pieces.

Does Moqueca Baiana (Fish and Coconut Stew) contain fish?

Yes: 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi), cut into 2-in pieces. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Moqueca Baiana (Fish and Coconut Stew)?

Yes. Refrigerate what is left of Moqueca Baiana (Fish and Coconut Stew) within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

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