dinner · dairy-free
Bahian fish moqueca
A Brazilian fish stew from Bahia: chunks of white fish cooked in coconut milk with sweet peppers, tomatoes and red palm oil, topped with cilantro.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the fish into large chunks and season with half the salt and the juice of half the lime. Slice the bell pepper, onion and tomatoes.
-
2
Heat the red palm oil in a wide saucepan. Cook the onion and pepper over medium heat for 6 minutes, then add the tomatoes with the rest of the salt and cook until the tomatoes begin to soften.
-
3
Pour in the coconut milk and bring it to a gentle simmer. Lay the fish in the broth, cover, and cook until the thickest piece reaches 63°C (145°F), about 6 to 9 minutes.
-
4
Sprinkle with chopped cilantro and serve with wedges cut from the other lime half.
