Entree: Brazil – Bahia – Moqueca Baiana (Brazilian Bahian coconut-and-palm-oil fish stew with tomatoes, peppers, and cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 1.5 lb (680 g))
- 2 tbsp (30 ml) dendê (palm) oil
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) fish stock or water
- 2 medium onions, thinly sliced — about 10 oz (280 g)
- 4 garlic cloves, minced — about 1.2 oz (35 g)
- 3 medium tomatoes, chopped — about 12 oz (340 g)
- 1 large red bell pepper, sliced — about 6 oz (170 g)
- 1 large yellow bell pepper, sliced — about 6 oz (170 g)
- 2 tbsp (30 ml) lime juice (freshly squeezed)
- 1 small hot chili (malagueta or red chili), sliced, optional
- 1 bunch fresh cilantro, chopped — about 1 cup (25 g)
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped green onions (scallions) for garnish
- Cooked white rice, for serving

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 1.5 lb / 680 g)
- 2 tbsp (30 ml) dendê (palm) oil
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) fish stock or water
- 2 medium onions, thinly sliced — about 10 oz (280 g)
- 4 garlic cloves, minced — about 1.2 oz (35 g)
- 3 medium tomatoes, chopped — about 12 oz (340 g)
- 1 large red bell pepper, sliced — about 6 oz (170 g)
- 1 large yellow bell pepper, sliced — about 6 oz (170 g)
- 2 tbsp (30 ml) lime juice (freshly squeezed)
- 1 small hot chili (malagueta or red chili), sliced, optional
- 1 bunch fresh cilantro, chopped — about 1 cup (25 g)
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped green onions (scallions) for garnish
- Cooked white rice, for serving

Instructions

1. Pat the fish fillets dry, season lightly with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper; set aside.
2. Heat dendê oil and olive oil together in a large heavy skillet or Dutch oven over medium heat until shimmering.
3. Add sliced onions and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add garlic and cook 1 minute more until fragrant.
4. Stir in chopped tomatoes, bell peppers, smoked paprika, remaining salt and pepper, and the sliced chili if using. Cook until the tomatoes begin to break down, about 6 minutes.
5. Pour in coconut milk and fish stock (or water), bring to a gentle simmer and adjust seasoning with lime juice. Simmer uncovered 5 minutes to blend flavors.
6. Nestle the fish fillets into the simmering sauce, spoon some sauce over the tops, cover and cook gently until the fish is opaque and flakes easily, about 8–10 minutes depending on thickness.
7. Remove from heat, stir in most of the chopped cilantro and green onions, reserving a small amount for garnish. Let rest 2 minutes.
8. Serve hot over white rice, garnished with remaining cilantro and green onions.