World Flavors Cookbook

Moqueca Baiana

A fragrant, slow-cooked fish and shrimp stew from Bahia, characterized by the use of coconut milk and dendê (red palm) oil.

Cuisine: Brazil

Ingredients

• 800g firm white fish fillets (like sea bass or cod)
• 300g large shrimp, peeled
• 1 onion, sliced into rings
• 2 tomatoes, sliced into rings
• 1 bell pepper, sliced into rings
• 200ml coconut milk
• 2 tbsp dendê (red palm) oil
• Juice of 1 lime
• Cilantro and green onions, chopped
• Salt and black pepper to taste

Instructions

1. Marinate fish and shrimp with lime juice, salt, and pepper for 20 minutes.
2. In a clay pot (traditional) or heavy pot, layer half the onions, tomatoes, and peppers.
3. Place the fish fillets and shrimp on top of the vegetables.
4. Add the remaining vegetables in another layer. Sprinkle with herbs.
5. Pour coconut milk and dendê oil over everything.
6. Cover and cook over medium heat for 20-25 minutes without stirring.
7. Serve with white rice and pirão (a thick sauce made from the broth).