Brazilian
Moqueca Baiana
Bahian fish and shrimp stew layered with peppers, tomato, coconut milk, dendê oil, lime, cilantro, and malagueta chile.
6 servings · 35 minutes prep · 30 minutes cook
Ingredients
Ingredients
- 2 lb skinless firm white fish fillets, such as grouper, snapper, or sea bass, cut into 2-inch pieces
- 12 oz large shrimp, peeled and deveined
- 2 1/2 tsp Diamond Crystal kosher salt, divided
- 1/2 tsp ground black pepper
- 1/4 cup fresh lime juice
- 4 garlic cloves, finely grated
- 3 tbsp extra-virgin olive oil
- 12 oz yellow onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 serrano chile, thinly sliced
- 1 1/2 lb ripe plum tomatoes, sliced 1/4 inch thick
- 1 2/3 cups unsweetened full-fat coconut milk
- 1/4 cup Brazilian red palm oil, or azeite de dendê
- 1 packed cup chopped cilantro, divided
- 4 scallions, thinly sliced
Directions
Marinate and Layer
- Season the fish with 1 1/2 tsp salt and the black pepper. Toss gently with the lime juice and garlic, cover, and refrigerate for 20 minutes; do not marinate longer or the acid will toughen the fish. Toss the shrimp separately with 1/2 tsp salt and keep chilled.
- Heat the olive oil in a wide 5-quart clay pot or Dutch oven over medium heat. Add half the onions, bell peppers, serrano, and tomatoes in distinct layers, seasoning with the remaining 1/2 teaspoon salt and half the cilantro.
- Lift the fish from the marinade and arrange it in a single snug layer over the vegetables. Cover with the remaining onions, peppers, serrano, tomatoes, and half the remaining cilantro. Pour the marinade around the edges.
Simmer the Fish
- Cover and cook over medium heat until the vegetables begin releasing liquid and the pot reaches a gentle simmer, 5 to 6 minutes. Do not stir; shake the pot gently once to prevent sticking.
- Pour the coconut milk and dendê evenly over the stew. Bring back to a gentle simmer, cover, and cook until the fish is almost opaque but still slightly translucent at the center, 4 to 6 minutes.
Add the Shrimp and Finish
- Nestle the shrimp into the broth, cover, and cook for 3 to 4 minutes, until the fish reaches {{temperature:145°F}} and flakes cleanly and the shrimp reaches {{temperature:145°F}} and is pearly and opaque. Remove from the heat immediately.
- Scatter with the scallions and remaining cilantro. Rest covered for 3 minutes, then serve directly from the pot, ladling the aromatic broth over each portion without breaking the fish.
