Brazilian Fish Moqueca: Bahian Recipe Step by Step

02

Step-by-step method

1. 01
   

   Prepare and season the fish

   Cut the fish into eight pieces of similar thickness, about 3 cm. Dry it, check for bones and remove them. Sprinkle part of the salt and all the black pepper. Cover the fish and keep it refrigerated while preparing the other ingredients.

2. 02
   

   Chop the vegetables

   Cut the onion into thin strips. Remove the seeds from the bell peppers and cut them into similar strips. Chop the tomatoes and garlic cloves.

3. 03
   

   Prepare the cilantro

   Separate the leaves from the stems of the cilantro. Finely chop the stems for the base and reserve the leaves for the end. Set the lime aside; its juice will be added after cooking.

4. 04
   

   Soften the vegetable base

   Heat a wide, heavy pot of about 28 cm over medium heat. Add the olive oil, onion, bell peppers, and a bit of the reserved salt. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the bell peppers are flexible, without browning or burning.

5. 05
   

   Add aromatics and tomatoes

   Add the garlic and stir for about 30 seconds, until fragrant. Add the chopped tomatoes and cilantro stems. Cook for 5 to 7 minutes, stirring gently, until you get a soft and slightly saucy base.

6. 06
   

   Form the broth

   Pour in the coconut milk and add the red palm oil. Stir until the broth acquires a golden orange tone. Taste and adjust the remaining salt. Bring the mixture to a gentle simmer, with small bubbles on the edges.

7. 07
   

   Add the fish

   Place the eight pieces of cold fish in a single layer inside the broth. Cover each piece lightly with a bit of sauce, without stirring or flipping them repeatedly.

8. 08
   

   Cook gently

   Cover the pot, reduce the heat if necessary, and cook for 10 to 15 minutes, depending on the thickness of the fish. Keep the lid on as much as possible and avoid stirring the pieces.

9. 09
   

   Check the cooking

   Check the thickest piece with a thermometer, inserting it into the center without touching the pot. It should reach 63 °C (145 °F). The flesh should look opaque and flake easily. If it's not done, cover and continue cooking before checking again. Remove the pot from the heat when it's cooked.

10. 10
    

    Finish with lime

    Add the reserved cilantro leaves and squeeze some lime juice over the broth. Taste and add more juice gradually if needed. Baste the fish with a bit of broth instead of stirring it.

11. 11
    

    Rest and serve

    Let the moqueca rest for 2 minutes. Serve two pieces of fish per person, with plenty of broth and vegetables. Accompany optionally with four portions of cooked white rice.