Moqueca recipe

A Bahian fish stew layered raw in a clay pot and turned orange by dende palm oil, which nothing else can replace.

1 hour and 5 minuteseasy12 ingredients

Ingredients

• 4 tbsp dende palm oil
• 800 g white fish steaks
• 400 ml coconut milk
• 2 onions
• 1 red bell pepper
• 2 tomatoes
• 1 bunch coriander
• 2 spring onion
• 3 clove garlic
• 1 lime
• 1 tsp salt
• 1 pinch black pepper

How to make Moqueca

1. Season 800 g of firm white fish steaks with the juice of 1 lime, 3 crushed garlic cloves, 1 tsp salt and pepper, and leave 30 minutes.
2. Line a clay pot with half of 2 sliced onions, 2 sliced tomatoes and 1 sliced red pepper.
3. Lay the fish on top, then cover with the remaining onion, tomato and pepper; nothing is sauteed first, everything goes in raw.
4. Pour over 400 ml coconut milk and 4 tbsp dende palm oil; the orange colour and the smell come from the dende, olive oil gives neither.
5. Cover and simmer over low heat for 20 minutes without stirring, shaking the pot now and then so nothing catches.
6. Add a large handful of chopped coriander and 2 chopped spring onions, cover and let stand 2 minutes off the heat.
7. Serve straight from the pot with white rice and a pirao thickened with the cooking broth.

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