Moqueca de Peixe Baiana
Bahia's soul in a pot — firm white fish simmered in golden dendê palm oil, rich coconut milk and vibrant fresh tomatoes, finished with coriander and served with pirão and white rice. 34g protein per serve.
📅March 5, 2026
20mPrep
30mCook
4Servings
⭐ 4.9Rating
🐟Nutrition Facts (per serving)
Protein 31%Fat 54%Carbs 15%
440kcalCalories
34gProtein
26gFat
16gCarbs
3gFiber
Ingredients
👥4
- 1.8 lbfirm white fish fillets (grouper or cod) cut into large pieces
- 1⅔ cupcoconut milk
- 3 tbspdendê (red palm oil)
- 10⅝ oztomatoes sliced
- 8.8 ozred and yellow capsicum sliced
- 7⅛ ozwhite onion sliced into rings
- 4 wholegarlic cloves minced
- 3 tbspfresh lime juice
- 1⅛ ozfresh coriander
- 1⅜ ozspring onions sliced
- 6 gsalt and malagueta pepper
Instructions
- Marinate the fish: combine with the lime juice, half the minced garlic and a pinch of salt. Refrigerate for 15 minutes while you prepare the base.
- In a wide clay pot or heavy casserole, arrange half the onion rings, tomato slices and capsicum over the base. Place the marinated fish on top, then cover with the remaining vegetables.
- Pour the coconut milk over everything. Drizzle the dendê oil on top.
- Bring to a gentle simmer over medium heat with the lid on. Cook for 15 minutes without stirring — the fish should cook through in the steam.
- Remove the lid, add the remaining garlic and continue simmering uncovered for 5 minutes to reduce and concentrate the sauce slightly. Taste and season with salt.
- Scatter the spring onions and fresh coriander over the top. Drizzle a little extra dendê if desired for colour.
- Serve directly from the pot with steamed white rice and farofa de azeite.
Related Recipes
Ratings & Reviews
Save this recipe for later