Recipe: Moqueca Baiana (Brazilian Fish Stew)
Last updated: June 23, 2023, at 2:29 p.m. PT
Originally published: June 23, 2023, at 7:18 a.m. PT
- 1 pound firm, skinless white fish cut into 1” cubes
- 1 lime, juiced and divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon coconut or sustainably sourced palm oil
- 1 small white onion, diced
- 1 red bell pepper, seeded and sliced
- 6 cloves garlic, minced
- 1 ½ teaspoon honey
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 (14 oz) can coconut milk
- 1 (14 oz) can crushed tomatoes
- 1 cup fish stock or clam juice
- ¼ cup chopped cilantro
- Cooked rice for serving
- In a medium bowl, toss the fish with ½ lime juice, ¼ teaspoon each salt and pepper, cover and refrigerate for 20 minutes while you prepare the remaining ingredients.
- Heat coconut oil over medium heat and add onion, and bell pepper and cook for about 5 minutes, or until softened. Add garlic and cook for one minute more.
- Add honey, cumin, paprika, cayenne, ½ teaspoon salt, coconut milk, crushed tomatoes and fish stock and bring to a boil.
- Reduce heat to simmer until liquid has thickened and add more salt and pepper, if needed.
- Add marinated fish to the broth and simmer until fish is just cooked through and flakes easily.
- Remove from heat and add remaining half of lime juice and serve with rice and topped with cilantro.