Moqueca Baiana de PeixeBahian Coconut Fish Stew
Moqueca baiana de peixe is a Bahian fish stew with tomato, peppers, coconut milk, coriander, lime, and dendê oil. This version uses tilapia and is served with rice.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 600gTilapia (cut into large pieces)
- 300gTomato (chopped)
- 180gOnion (sliced)
- 200gRed Bell Pepper (sliced)
- 18gGarlic (crushed)
- 400mlCoconut Milk
- 25mlRed Palm Oil
- 8gSalt
- 2gBlack Pepper
Rice
- 300gWhite Rice (rinsed)
- 600mlWater
Serving
- 1pcsLime (cut into wedges)
- 15gFresh Coriander (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the red palm oil in a wide pot over medium heat. Add the onion and cook until soft.
- 02
Stir in the garlic, then add the red bell pepper and tomato. Cook until the vegetables soften and the tomatoes begin to break down.
- 03
Pour in the coconut milk, season with the salt and black pepper, and bring to a gentle simmer.
- 04
Nestle the tilapia into the sauce in a single layer. Cover and cook gently until the fish is opaque, flakes easily, still holds its shape, and reaches 63°C (145°F).
- 05
Bring the water to a boil in a separate pot. Add the white rice, cover, and cook over low heat until tender.
- 06
Squeeze the lime over the stew and scatter the fresh coriander on top just before serving.
- 07
Serve the fish stew with the white rice.
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