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Moqueca is one of Brazil’s most cherished dishes, this fish stew, simmered with coconut milk, peppers, tomatoes, and aromatic herbs, is a feast for both the senses and the soul.
Originating from the coastal regions of Brazil, Moqueca is more than just a meal, it’s an expression of the country’s diverse cultural heritage, blending Indigenous, African, and Portuguese influences into a single, harmonious dish.
What Is Moqueca?
Moqueca is a traditional Brazilian fish stew, typically made with a variety of fresh seafood such as white fish, shrimp, or even crab. The seafood is gently cooked in a fragrant broth made from coconut milk, onions, garlic, bell peppers, tomatoes, and cilantro.
The key to Moqueca’s flavour lies in its slow cooking process, allowing the ingredients to meld together, creating a rich and aromatic stew that is both comforting and full of character.
What sets Moqueca apart is its regional variations. In the state of Bahia, the dish is prepared with dendê (palm) oil, which gives it a vibrant yellow orange hue and a distinct, earthy taste.
In contrast, in Espírito Santo, Moqueca is typically made without palm oil, resulting in a lighter version that highlights the freshness of the seafood.
No matter the variation, Moqueca is always served with rice and farofa, a toasted cassava flour, which adds texture and depth to the dish.
Ingredients and Taste
Fresh seafood, whether it’s firm white fish like grouper or tender shrimp, is the star of the dish. Coconut milk adds a creamy richness, balancing the bright acidity of tomatoes and the sweetness of bell peppers. Garlic and onions form the aromatic base, while cilantro adds a fresh, herbal note to round out the flavours.
The use of dendê oil in Bahian Moqueca brings an additional layer of complexity, with its slightly nutty and earthy taste that enhances the tropical feel of the dish. Combined with coconut milk, it creates a broth that is both rich and smooth, coating the fish and vegetables in a luxurious sauce.
For those who prefer a lighter flavour, the Espírito Santo version offers a cleaner, fresher taste, allowing the natural sweetness of the seafood to shine through without the richness of palm oil.
Moqueca’s taste is a beautiful balance of savoury, sweet, and tangy, with the coconut milk providing a creamy base that is lifted by the fresh vegetables and herbs.
Each bite is a vibrant explosion of flavours that reflect Brazil’s coastal bounty and its history of blending different culinary traditions.
A Taste of History
Moqueca’s origins can be traced back centuries, with influences from the Indigenous peoples of Brazil who cooked fish stews long before Portuguese colonization.
When African slaves were brought to Brazil, they introduced palm oil and coconut milk, which became integral to the Bahian version of the dish.
Over time, Portuguese settlers added their own touches, such as tomatoes and bell peppers, creating the Moqueca we know today, a true fusion of Indigenous, African, and European culinary elements.
This dish is particularly associated with the state of Bahia, where it is deeply rooted in Afro-Brazilian culture, and is often enjoyed during special occasions and celebrations.
In Espírito Santo, Moqueca evolved along different lines, maintaining a lighter, tomato based broth that reflects the state’s Portuguese influence.
Regardless of the variation, Moqueca remains a beloved dish across Brazil, symbolizing the country’s coastal traditions and its cultural melting pot.
Brazilian Moqueca (Fish Stew) Recipe
Serves: 4 people
Ingredients:
- 800g white fish fillets (such as cod, snapper, or sea bass)
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 tomatoes, chopped
- 1 tsp paprika
- 1/2 tsp ground cumin
- 400ml coconut milk
- 1/2 cup fresh cilantro, chopped
- 2 tbsp palm oil (optional, for authentic flavour)
- 1 cup fish or vegetable stock
- Lime wedges, for garnish
Directions
To begin, in a large bowl, combine the white fish fillets with lime juice, minced garlic, salt, and black pepper. Mix well to coat the fish evenly. Let the fish marinate for 20-30 minutes in the refrigerator. This helps infuse the fish with flavour while keeping it tender.
In a large heavy bottomed pan or clay pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook for about 3-4 minutes until soft and translucent. Stir occasionally to prevent browning, as you want the onions to remain sweet and delicate.
Add the sliced red and yellow bell peppers to the pan, stirring to combine with the onions. Cook for an additional 3-4 minutes until the peppers are slightly softened. This step adds vibrant colour and sweetness to the stew.
Add the chopped tomatoes to the pan, followed by paprika and ground cumin. Stir well to combine. Allow the mixture to cook for another 5 minutes, letting the tomatoes break down and release their juices. This forms the flavourful base of the moqueca.
Pour in the coconut milk and fish stock, stirring gently to combine. If using palm oil for a more authentic Brazilian flavour, add it at this stage. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
After the broth has simmered, carefully add the marinated fish fillets into the pan, laying them in a single layer. Ensure the fish is submerged in the broth. Cover the pan and let the fish cook for 10-12 minutes, or until it becomes opaque and flakes easily with a fork.
Once the fish is cooked, gently stir in half of the chopped cilantro. Taste the broth and adjust seasoning with additional salt or lime juice, if needed. The lime adds a fresh, tangy balance to the rich coconut and fish flavors.
Serve the moqueca hot, garnished with the remaining cilantro and lime wedges on the side. Moqueca is traditionally accompanied by white rice and farofa (toasted cassava flour). You can also offer hot sauce or chili oil for those who enjoy an extra kick of heat.
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