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Moqueca

Name: Moqueca
Total time: 35 min
Yield: Serves 2
Cuisine: Brazil
Ingredients: 2 White fish fillets; 200ml Coconut milk; 1 Tomato; 1/2 Bell pepper; 1/2 Onion; 1 clove Garlic; 1 tsp Paprika powder; 2 tbsp Olive oil; 1/2 Lime; To taste Cilantro

Main Dish

⏱ 35 min

👥 Serves 2

Difficulty ⭐⭐

White fish simmered in coconut milk and palm oil — a vividly colorful fish dish born in Bahia.

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📖 The Story Behind This Dish

Born in Bahia, in northeastern Brazil, this dish carries deep African culinary influence. The authentic version uses coconut milk and vividly orange "dendê oil" (palm oil), simmered slowly in a clay pot with tomato, bell pepper, and onion. Interestingly, the southern state of Espírito Santo has its own lighter version made without dendê oil.

🌆 Where it's eaten: In a coastal Bahian town, the dish arrives at the table still bubbling in its clay pot (panela de barro) — the sound and steam alone whet the appetite.

🥕 Ingredients (serves 2)

White fish fillets 2
Coconut milk 200ml
Tomato 1
Bell pepper 1/2
Onion 1/2
Garlic 1 clove
Paprika powder 1 tsp
Olive oil 2 tbsp
Lime 1/2
Cilantro To taste

👩‍🍳 Instructions

Squeeze lime juice over the fish and let sit for 10 minutes.
Thinly slice the onion and bell pepper; cut the tomato into wedges; mince the garlic.
Heat olive oil in a pot and sauté the garlic and onion.
Add the tomato, bell pepper, and paprika powder, and sauté briefly.
Add the coconut milk; once it comes to a boil, add the fish and simmer over low heat for about 15 minutes.
Season with salt and scatter with cilantro to finish.

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