Bahian moqueca is a Brazilian coastal fish stew simmered with tomatoes, peppers, coconut milk, cilantro, and fragrant dendê palm oil. Served with plain rice and a tart-sweet passion-fruit drink, it makes a colorful, balanced meal; versions vary across Brazil, and this one takes inspiration from Bahia.
Ingredients
- 1½ lb (680 g) firm white fish fillets, such as cod, snapper, or halibut, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) fresh lime juice
- 1½ tsp (8 g) fine salt, divided
- ½ tsp (1 g) ground black pepper
- 1 tbsp (15 ml) neutral cooking oil
- 1 large yellow onion, about 7 oz (200 g), thinly sliced
- 1 red bell pepper, about 5 oz (150 g), thinly sliced
- 1 green bell pepper, about 5 oz (150 g), thinly sliced
- 2 medium ripe tomatoes, about 10½ oz (300 g), chopped
- 3 garlic cloves (9 g), finely chopped
- 2 tbsp (30 ml) dendê palm oil, also called red palm oil; if unavailable, use 2 tbsp (30 ml) olive oil, though the stew will lose some of its characteristic earthy aroma and color
- 1 can (13.5 oz/400 ml) unsweetened coconut milk, well shaken
- ½ cup (120 ml) water or unsalted fish stock
- 1 tsp (2 g) sweet paprika
- ½ cup (15 g) chopped fresh cilantro, plus a little extra for serving if desired
- 1½ cups (285 g) long-grain white rice
- 2¼ cups (530 ml) water for the rice
- ½ tsp (3 g) salt for the rice
- 1 cup (225 g) unsweetened frozen passion-fruit pulp, thawed, or pulp from about 6–8 fresh passion fruits
- 3 cups (710 ml) cold water for the drink
- ¼ cup (50 g) granulated sugar, or more to taste
- 2 cups (280 g) ice cubes, for serving
- 1 lime, cut into wedges, optional for serving
Instructions
- Make the passion-fruit drink. Put the thawed pulp, 3 cups (710 ml) cold water, and sugar in a blender. Blend for about 20 seconds, just until combined. If using fresh fruit, scoop out the pulp and blend it briefly with the water and sugar. Pour through a fine-mesh strainer if you prefer a smoother drink, pressing gently on the seeds; leave it unstrained for a more textured juice. Refrigerate while you cook, then stir before serving.
- Season the fish and prepare the vegetables. Pat the fish dry and put it in a bowl. Add the lime juice, ½ teaspoon (3 g) of the salt, and the black pepper; turn the pieces gently to coat. Set aside while you slice the onion and peppers, chop the tomatoes and garlic, and measure the remaining ingredients. This is a brief seasoning step, not a long marinade.
- Start the rice. Rinse the rice in a sieve under cool water until the runoff is less cloudy, then drain well. Combine it in a saucepan with 2¼ cups (530 ml) water and the ½ teaspoon (3 g) salt. Bring to a boil over medium-high heat, stir once, cover, and turn the heat to low. Simmer for 15–18 minutes, until the water is absorbed and the rice is tender. Remove the pan from the heat and leave it covered for 5 minutes; fluff with a fork before serving.
- Build the stew base. While the rice cooks, heat the neutral oil and dendê palm oil in a wide, heavy pot over medium heat. Add the onion and both bell peppers and cook for 5–6 minutes, stirring occasionally, until they begin to soften but still hold their shape. Stir in the garlic and paprika and cook for 30 seconds, just until fragrant. Avoid browning the garlic, which can make it taste bitter.
- Simmer the vegetables. Add the tomatoes, coconut milk, water or stock, and the remaining 1 teaspoon (5 g) salt. Stir gently and bring the mixture to a steady, gentle simmer; do not let it boil hard. Cook uncovered for about 8 minutes, stirring once or twice, until the tomatoes soften and the broth tastes cohesive. The coconut milk may look slightly separated at the edges; gentle heat and stirring bring it back together.
- Cook the fish. Nestle the fish pieces into the simmering sauce in a single layer as much as possible. Spoon a little sauce over the tops, cover the pot, and cook gently for 6–10 minutes, depending on the thickness of the pieces. Check the thickest piece with a food thermometer: fish should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). It should look opaque and separate into moist flakes, not dry, tight strands. Stir in the chopped cilantro carefully so the fish stays in pieces.
- Finish and serve. Taste the broth and adjust the salt or add a squeeze of lime if it needs brightness. Spoon the rice into bowls, ladle the moqueca and plenty of sauce alongside or over it, and scatter on extra cilantro if desired. Pour the passion-fruit drink over ice and serve with lime wedges at the table.
Tips
- Choose fish that holds together. Cod, snapper, halibut, and other firm white fillets work well. Very thin fillets can break apart before the sauce is ready, so cut them into generous pieces and add them only after the vegetables have simmered.
- Keep the simmer gentle. A vigorous boil can make fish fall apart and may cause coconut milk to separate more noticeably. Once the fish goes in, avoid stirring; gently move the pot or spoon sauce over the pieces instead.
- Use dendê when you can find it. It gives Bahian-style moqueca a distinctive aroma and orange-red hue. Olive oil is a practical substitute, but it creates a milder, less characteristic result; ordinary neutral oil works in a pinch but changes the flavor further.
- Balance the drink to your fruit. Passion-fruit pulp varies in tartness. Begin with the listed sugar, taste after blending, and add more a teaspoon at a time. If the drink seems too concentrated, dilute it with cold water rather than adding a large amount of sugar.
Serving Suggestions
Serve the stew hot with the rice beside it or in a shallow bowl with the broth spooned over the grains. Rice is useful here because it absorbs the coconut-and-tomato sauce without competing with the fish. Offer extra lime wedges and chopped cilantro so everyone can brighten or garnish their own portion. A simple green salad, sliced cucumber, or sautéed greens makes a fresh side; keep accompaniments lightly seasoned so the stew remains the centerpiece.
The passion-fruit drink is a nonalcoholic pairing with a sharp, floral flavor that contrasts with the rich coconut broth. Serve it well chilled in small glasses, with ice added just before pouring. If you want a more traditional Brazilian-style table, set out farofa, toasted cassava flour, as an optional crunchy accompaniment. It is not essential to this meal, and the rice alone is enough to make the sauce easy to enjoy.
Variations
Moqueca has regional and family variations rather than one universal formula. This coconut milk and dendê version is associated with Bahia. In Espírito Santo, moqueca is commonly prepared without coconut milk and often uses urucum, or annatto, for color; that style has a different, less creamy broth. For a home variation inspired by it, omit the coconut milk, use an additional ½ cup (120 ml) water or stock, and add a small pinch of ground annatto if available.
For a seafood version, replace up to half of the fish with peeled shrimp or firm, cleaned scallops. Add shrimp near the end because they cook quickly, and check that any seafood reaches 145°F (63°C). For a meat-free dinner, use thick slices of hearts of palm or large chunks of firm tofu in place of the fish; the USDA fish temperature guidance does not apply to those substitutions, and their texture will be softer or more delicate. You can also use light coconut milk, but expect a thinner, less rich broth.
To change the drink, add a few mint leaves when blending, or replace some of the water with sparkling water just before serving. For a less sweet version, start with 2 tablespoons (25 g) sugar and let each person sweeten their glass. If fresh passion fruit is unavailable, thawed unsweetened pulp is a reliable choice; sweetened concentrate is different, so reduce or omit the added sugar and follow the package dilution directions.
Storage and Reheating
Refrigerate the cooked fish stew and rice within 2 hours of cooking, storing them in separate shallow, airtight containers. Both keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat: warm the stew gently in a covered saucepan with a spoonful of water if the sauce has thickened, and heat it to 165°F (74°C), the safe temperature for leftovers. Stir carefully to protect the fish pieces. Reheat rice until steaming hot throughout and also to 165°F (74°C), adding a splash of water and covering it to reduce drying. Avoid repeated cooling and reheating.
The passion-fruit drink is best within 24 hours, kept covered in the refrigerator; stir it before pouring because the pulp can settle. Store it without ice so it does not become diluted. The fish stew and rice can be frozen separately for up to 2 months for best texture, though coconut-based sauce may separate slightly after thawing. Thaw overnight in the refrigerator and reheat thoroughly; do not leave cooked food at room temperature for extended storage.
Frequently Asked Questions
What fish is best for moqueca?
Choose a firm white fish that can be cut into thick pieces, such as cod, snapper, or halibut. Fresh or properly thawed frozen fillets both work. If buying frozen fish, thaw it in the refrigerator and pat it dry so extra water does not dilute the stew.
Can I make moqueca without dendê palm oil?
Yes. Olive oil is the closest convenient everyday substitute, while neutral oil also works. The result will still be a coconut-and-fish stew, but it will lack some of the earthy aroma and deep color that dendê contributes to a Bahian-style version.
How do I keep the fish from falling apart?
Cut the fillets into pieces about 2 inches (5 cm) thick, simmer the sauce before adding them, and cook the fish gently without stirring. Check early with a thermometer because thinner pieces can finish before thicker ones. Lift portions out with a broad spoon rather than mixing the whole pot.
Can I prepare any part ahead?
You can slice the vegetables and measure the ingredients several hours ahead; cover and refrigerate them. The passion-fruit drink can also be blended a day ahead and stirred before serving. For the best fish texture, cook the stew shortly before the meal rather than leaving the fish sitting in the hot sauce.
Is the passion-fruit drink supposed to be strained?
That depends on the texture you like. Straining removes most seeds and gives a smoother drink, while leaving them in makes it more pulpy. Blend briefly rather than for a long time, since aggressive blending can break up seeds and make the juice more bitter or gritty.
Can I use shrimp instead of fish?
Yes. Add peeled shrimp after the sauce has simmered, and cook just until opaque and firm, checking the thickest shrimp with a food thermometer for 145°F (63°C). Shrimp often take only a few minutes, so watch closely and avoid leaving them in the simmering pot while the rice finishes.
Related
- Brazilian Chicken Stew with Coconut Milk and Lime
- Brazilian Vinaigrette Salsa: Fresh Vinagrete Recipe
- Feijoada: Brazil’s Famous Black Bean Stew
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).