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Brazilian Moqueca Baiana (Bahian Fish and Coconut Stew with Bell Peppers and Lime)
The Afro-Brazilian treasure of Bahia: firm white fish fillets gently poached in a vibrant, fragrant stew of coconut milk, sweet bell peppers, tomatoes, garlic, and fresh lime juice.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
4servings
- Full-fat canned coconut milk400 ml
- Red and green bell peppers, sliced into rings2 piece
- Large ripe tomatoes, sliced2 piece
- Yellow onion, sliced into rings1 piece
- Garlic cloves, minced3 clove
- Fresh lime juice2 tbsp
- Salt1 tsp
Preparation Steps
1
Marinate 600 g firm white fish fillets (cod or sea bass) with lime juice, garlic, and 1 tsp salt for 15 minutes.
15 min timer
2
In a wide heavy pot, layer half the onions, peppers, and tomatoes. Lay fish fillets on top and cover with remaining sliced vegetables.
3 min timer
3
Pour coconut milk over the layers, cover with lid, and simmer over medium heat for 12-15 minutes until fish flakes easily.
13 min timer
4
Remove from heat, garnish with fresh chopped cilantro, and serve piping hot with white rice.
1 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
