Moqueca de peixe – Brazilian fish stew recipe

Yesterday Edna showed me how to make a proper moqueca de peixe.

This is one of the most typical brazilian dishes originating from Bahia in the north-east of the country and showing the strong African influence. The great taste and color comes from the dendê oil or red palm oil widely used in the cuisine of Bahia as well as in Western Africa. It is supposed to have a lot of health benefits and therefor can easily be found in organic or health stores outside Brazil.

First is was off to the market for me – remember Monday market day with the fish monger recommending the filets of sole fish, but you can use any other white firm fish and or prawns or other seafood.

For 4 you will need:

• 800 g of firm white fish filets cut into large pieces and or prawns, squid or mussels
• 2 large onions sliced into rings
• 1 each green, red and yellow pepper sliced into rings
• 3 cloves of garlic pressed
• 2-3 large tomatoes cut into rounds
• 3-4 spring onions chopped
• bunch of coriander chopped
• 1 red chili finely diced
• 200ml of coconut milk
• 100ml of fish stock
• 100ml tomato puree
• juice of 2 limes
• 3tbs dendê oil (red palm oil)
• salt, pepper

The cooking process itself is super easy. I used a Wok but you could use any large heavy pan or pot.

Layer half the onion rings, tomatoes, peppers, garlic, chili and fish pieces on top of each other than repeat with second layer. Top with spring onions and coriander and add the liquid ingredients – coconut milk, lime juice, fish stock, tomato puree and dendê oil. Season with salt and pepper, cover with lid, bring to the boil and simmer for 15-20 minutes. Ready!

Best served with rice. Bom proveito!