Moqueca de Peixe Estilo Baiano

Have you ever heard the saying: “In Bahia, even the samba seasoning”? Well, it is! Bahian cuisine is full of life, color and history. And one of the most iconic dishes of this wonderful land is, without a doubt, fish moqueca.

With simple ingredients, but full of flavor, this delight will win over any palate with the first bite.

Today, you will learn how to make Bahian-style fish stew, with everything you need: coconut milk, palm oil, colorful peppers, coriander and lots of love! Are you ready?

So let's put on your apron and embark on this journey full of aroma and tradition!

What is Moqueca?

Firstly, the word “moqueca” comes from the indigenous term “moquém”, which refers to a type of grill used to roast food.

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Thus, over time, the recipe evolved and gained new ingredients with African and Portuguese influence.

In fact, the Bahian version of moqueca is marked by the intense use of palm oil, coconut milk and coriander, creating a rich, fragrant and visually charming dish.

Ingredients of Traditional Bahian Moqueca

Serves 4 hungry people (or 6 moderately hungry):

800g fish fillet (sea bass, dogfish, whiting or tilapia – choose a firm fish)
Juice of 1 lemon
4 crushed garlic cloves
Salt and black pepper to taste
2 tablespoons olive oil
1 large onion, thinly sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 ripe tomatoes, sliced
200ml coconut milk
2 tablespoons of palm oil (the special touch!)
Chopped fresh cilantro (to taste — or parsley, if you prefer)
1 chili pepper (optional, for those who like a mild spiciness)

Step by Step Preparation Method

Start by Seasoning the Fish

In a bowl, place the fish fillets and season with lemon juice, garlic, salt and black pepper. Mix well and let marinate for about 20 minutes. This helps the fish absorb the seasonings well and become even more flavorful.

Tip: Don't rush! While the fish absorbs the flavor, you can slowly cut the vegetables while listening to some good Bahian music.

Assemble the Moqueca in Layers

In a large pot (clay, if you have one — it's tradition!), layer the ingredients:

First, a layer of onion
Then, slices of pepper and tomato
Then the seasoned fish pieces
Finally, repeat until you run out of ingredients.

Add the Liquids

Second, pour the coconut milk over everything and finish with the palm oil, spreading it evenly over the top. If you like, add the sliced chili pepper (with or without seeds, depending on how brave you are!).

Time to Cook!

Then, cover the pan and cook over medium heat for 20 to 25 minutes, without stirring. That's right: DON'T STIR. Let the flavors come together slowly. The moqueca cooks in its own steam, releasing all the incredible aromas of the ingredients.

Finish with coriander

After turning off the heat, sprinkle chopped fresh cilantro on top. This is the final touch that makes all the difference!

What to Serve Moqueca with?

Bahian moqueca is a complete dish, but it shines even more accompanied by:

Fresh white rice
Palm oil or banana farofa
Pirão made with moqueca broth and cassava flour
Vinaigrette or green salad to balance

Golden tip: Save some of the moqueca broth and make a creamy pirão. It's that side dish that seems simple, but is pure emotion on the plate!

Curiosity: Moqueca from Bahia vs. Capixaba

By the way, did you know that there is more than one type of moqueca in Brazil? Moqueca capixaba, typical of Espírito Santo, does not contain palm oil or coconut milk. It is made with annatto and has a milder flavor.

Wrapping Up: One Dish, Many Stories

Furthermore, Bahian-style fish moqueca is more than just a recipe: it is a little piece of Afro-Brazilian culture, full of affection and traditions.

It's the kind of dish that brings the family together, delights friends and gives any meal a festive flavor.

Finally, if you’ve never made moqueca before, this is the perfect time to start. But if you have, share with us: what’s your secret in the kitchen?

Bahian Style Fish Moqueca