Bahian moqueca gently cooks fish and shrimp in coconut milk with tomatoes, peppers, cilantro and red palm oil. The result is fragrant, colorful and comforting.
Recipe details
- Prep time: 20 min
- Cook time: 30 min
- Total time: 50 min
- Servings: 6 servings
- Difficulty: Intermediate
- Estimated cost per serving: $4.10
Ingredients
- 1 lb (450 g) firm white fish, cut into chunks
- 1 lb (450 g) peeled shrimp
- Juice of 1 lime
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 red and 1 yellow bell pepper, sliced
- 3 garlic cloves, minced
- 2 tomatoes, sliced
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup fish stock
- 1 to 2 tablespoons red palm oil, optional
- 1/2 cup chopped cilantro
Step-by-step instructions
- Season the fish and shrimp with lime and salt; refrigerate for 15 minutes.
- Sauté the onion and peppers in olive oil for 6 minutes. Add the garlic and cook 30 seconds.
- Layer the tomatoes on top, add the coconut milk and stock and simmer for 10 minutes.
- Add the fish and cook covered for 6 minutes. Add the shrimp and cook for 4 minutes, until opaque.
- Stir in the palm oil and cilantro. Adjust salt and serve with rice.
Tips and variations
- Do not boil vigorously after adding the fish.
- Red palm oil provides traditional Bahian flavor but may be omitted.
