Moqueca Baiana with Sea Bass and Bell Peppers
Equipment
- 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.
Ingredients
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
Instructions
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.