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Fish moqueca
Also known as moqueca de peixe · moqueca baiana · brazilian fish stew · muqueca
Fish stewed in coconut milk, dendê palm oil, peppers and coriander, served in its clay pot over rice. Sweet, silky, sunset-coloured.
Typical serving
480 kcal
usually 370–610 kcal
 Protein | 34 g |
|---|---|
 Carbs | 28 g |
 Fat | 26 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide shallow pan with a lid
Ingredients
Serves 2 · dimmer marks are storecupboard
- 350gfirm white fish — cod, hake or monkfish, in thick pieces
- 200mlcoconut milk
- 2red peppers
- 3tomatoes
- 1onion
- 1 tbspoil
- 2limes
- 3garlic cloves
- 1 bunchcoriander
- 1 tspsmoked paprika
Method
6 steps
fold · 5mFish rubbed with the juice of one lime, crushed garlic and salt, and left in the fridge while everything else is cut.
chop · 10mOnion, peppers and tomatoes all sliced into rounds about half a centimetre thick, and the coriander stalks chopped fine.
fry · 6mOnion and coriander stalks softened in the oil in the base of the pan with the paprika.
- fold · 3m
Then layered rather than mixed: peppers, tomatoes, a little salt, and the fish laid on top in one layer.
simmer · 15mCoconut milk poured round the edge, lid on, and left at the barest bubble without a spoon going near it until the fish is opaque and flakes when pressed. Stir it and the fish shreds.
finish · 3mCoriander leaves scattered over, the pan taken to the table as it is, and the second lime cut into wedges.
Worth knowing
Bahia’s moqueca carries West Africa in its pot — the dendê oil is the signature the Atlantic crossing left on Brazilian food.
More from the Latin American kitchen
Closest in calories
Browse macros for every Latin American dish Foodakl can log: Mexican · Central American · Brazilian · Andean · Caribbean
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