When it comes to Brazilian recipes authentic to the coastal state of Bahia, Moqueca Baiana tops the list. This dish is a celebration of bold flavors, creamy textures, and vibrant colors—all tied together in a one-pot wonder. Our version, Moqueca Baiana with Sea Bass and Bell Peppers, blends fresh fish fillets, coconut milk, dendê oil (red palm oil), and aromatic vegetables into a deeply comforting and flavorful seafood stew. This is not your average fish stew—this is Brazil on a plate, rich with Afro-Brazilian influences and perfect for both weeknight dinners and festive occasions.
Moqueca Baiana with Sea Bass and Bell Peppers
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Brazilian
Large Dutch oven or heavy-bottomed pot Ideal for slow-cooking and even heat distribution.
Sharp chef’s knife For slicing vegetables and fish fillets cleanly.
Cutting board Preferably separate boards for fish and vegetables.
Citrus juicer or reamer Helpful for extracting lime juice.
Wooden spoon To stir the stew gently without breaking up the fish.
For the Marinade
- 2 pounds fresh sea bass fillets skinless, boneless
- Juice of 2 limes
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Stew
- 2 tablespoons dendê oil red palm oil
- 1 tablespoon olive oil optional, to mellow the dendê oil
- 1 large yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 medium tomatoes chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional for heat
- 1 can 14 oz full-fat coconut milk
- ½ cup chopped cilantro plus extra for garnish
- ½ cup chopped scallions green onions
- Salt to taste
To Serve
- Steamed white rice
- Farofa optional, but traditional
Step 1: Marinate the Fish
Place the sea bass fillets in a bowl. Add lime juice, minced garlic, salt, and pepper. Mix gently and let marinate in the refrigerator for 15–20 minutes. This step enhances the fish flavor and helps it firm up before cooking.
Step 2: Prepare the Base
In a large Dutch oven, heat the dendê oil over medium heat. If the flavor is too strong for your taste, cut it with a bit of olive oil. Add the sliced onions and cook for 3–4 minutes until they begin to soften.
Add the sliced red and yellow bell peppers and sauté for another 4 minutes, stirring occasionally. These vegetables form the aromatic base of the moqueca recipe brazil.
Step 3: Build the Stew
Add the chopped tomatoes to the pot along with paprika and cayenne pepper if using. Cook for 3 minutes until the tomatoes break down slightly and the mixture becomes saucy.
Stir in the coconut milk and bring to a gentle simmer. Taste and adjust salt as needed.
Step 4: Add the Fish
Gently nestle the marinated sea bass fillets into the stew. Reduce heat to low and cover the pot. Let it simmer gently for about 15–20 minutes, or until the fish is opaque and flakes easily with a fork. Avoid stirring too much to keep the fish intact.
Step 5: Finish with Herbs
Sprinkle in the chopped cilantro and scallions just before turning off the heat. Let the stew rest for 5 minutes before serving to allow the flavors to meld.
What to Serve with Moqueca Baiana
Pairing moqueca with the right sides elevates the meal into something truly special:
White Rice
The most traditional accompaniment. It absorbs the rich broth and balances the dish’s robust flavor.
Farofa
A toasted cassava flour side dish, often cooked with onions, garlic, and butter. It adds texture and a nutty flavor that complements the creamy stew.
Fried Plantains
While not traditionally Brazilian, they bring a sweet counterbalance and work well with the savory stew.
Vinho Verde or Caipirinha
A light Portuguese white wine or Brazil’s national cocktail, the Caipirinha, pairs beautifully with the tropical flavors of the moqueca fish stew.
FAQs
1. What type of fish is best for moqueca?
Firm white fish works best. Sea bass is excellent for its texture and mild flavor, but you can also use snapper, cod, or halibut. The key is to choose fish fillets that hold up well during simmering.
2. Can I add other seafood to this dish?
Absolutely. Shrimp is a common addition in Brazilian fish stew, creating a richer seafood stew. Just add the shrimp in the last 5–7 minutes of cooking so they don’t overcook.
3. Is dendê oil necessary?
For an authentic moqueca baiana, yes. It provides a unique earthy aroma and color. However, if you absolutely can’t find it, substitute with a mix of olive oil and a small amount of annatto oil for color, though it won't taste quite the same.
4. Can I make this dish ahead of time?
Yes. Like many fish soups and stews, moqueca develops even deeper flavors after a few hours. Reheat gently to avoid breaking up the fish.
5. Are there any vegetarian alternatives to this dish?
You can create a plant-based version using firm tofu or heart of palm instead of fish. Keep the base the same—coconut milk, bell peppers, tomatoes, and dendê oil—for that authentic moqueca flavor.
