Moqueca Baiana (Bahian Coconut Seafood Stew with Dendê Oil)
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 800g firm white fish fillets (grouper, sea bass or cod), cut into large chunks
- • 300g king prawns, peeled and deveined
- • 1/4 cup azeite de dendê (red palm oil)
- • 400ml thick coconut milk
- • 2 limes, juiced
- • 1 large yellow onion, sliced into rings
- • 1 red bell pepper and 1 green bell pepper, sliced into rings
- • 3 ripe tomatoes, sliced into rounds
- • 4 garlic cloves, minced
- • 1/2 cup fresh coriander, chopped
- • 2 spring onions, sliced
- • 1 red chili, seeded and minced
- • 1 tsp salt
Preparation Steps
Toss fish chunks and king prawns with lime juice, minced garlic, half the coriander, salt, and black pepper; marinate for 20 minutes.
Drizzle 2 tbsp dendê oil on the bottom of a traditional clay pot or wide Dutch oven; layer half the sliced onions, bell peppers, and tomatoes; place marinated fish and prawns on top; cover with the remaining sliced vegetables.
Pour thick coconut milk and remaining red dendê oil evenly across the layered ingredients.
Cover and bring to a gentle boil over medium heat; reduce heat and simmer for 15-18 minutes without stirring (gently shake the pot to distribute sauce) until fish is cooked through and vegetables are tender.
Scatter with remaining fresh coriander and sliced spring onions.
Serve bubbling hot directly from the clay pot with white rice and spicy Pirão fish porridge.