Moqueca de Peixe is a typical Brazilian fish stew, specifically from the state of Bahia and Espírito Santo. Although the exact origin of this recipe is unknown, the first writings that mention it date back to the year 1554, so this is one of the oldest and most traditional dishes in the country. Over the years, the recipe has been modifying some details until we reach the one we know today.
In Free Recipes we teach you how to make moqueca de peixe baiana following the traditional recipe of this state. Keep reading, gather the ingredients, get down to work and tell us how the stew turned out for you.
Cheap cost, Popular in Autumn-Winter, Little spicy, Stew, Traditional recipe from Brazil
Ingredients to make Moqueca de peixe (fish stew):
How to make Moqueca de peixe (fish stew):
Remove the bones from the hake with tongs and place the cleaned fillets in a container. Distribute the grated garlic over the hake and add salt and pepper.
Trick: You can make the moqueca de peixe with another type of fish, such as sea bass or dogfish.
Pour in the lemon juice and leave the container in the refrigerator for the fish to marinate. The lemon not only adds an extra flavor to the stew, it also allows the fish not to fall apart.
Wash and chop the vegetables. To follow the traditional fish moqueca recipe, cut the peppers, tomatoes and one of the onion into slices and finely chop the coriander and the green part of the chives. Chop the remaining onion instead of slicing it.
Take the fish out of the fridge and reserve the remaining juice. Heat a casserole with a good jet of oil and sauté the chopped onion over low heat for a couple of minutes. Then, add the fish and brown for 2 minutes on each side.
Without removing the fish from the pan, add a layer of red and green bell pepper and a pinch of salt. Next, it incorporates another layer of onion and tomato and also add a point of salt and ground pepper.
Do not stir at all and continue layering the same vegetables until they are gone. In the end, add the coriander and the sprigs of chives. You could also make the moqueca baiana with a single layer instead of interleaving layers, but the traditional recipe is usually done this way to get the ingredients to be mixed from the beginning.
Once all the vegetables are in the pot, pour the coconut milk distributing it little by little throughout the preparation. When it starts to boil, simmer the fish moqueca for 5 minutes.
You can make your own non-dairy milk by following the Coconut Milk Recipe.
After 5 minutes, add palm oil over all the ingredients and turn up the heat so that it cooks with greater intensity. Preferably, leave the casserole half covered.
Trick: If you don’t want to use palm oil, you can just use olive oil.
Add salt to taste if you consider it necessary and a stream of natural water, put the lid back on the casserole so that the flavors continue to mix and finally you get an incredible broth. Let it continue to cook for 10 more minutes over medium heat.
Trick: at this point, you could add shrimp.
Serve hot dishes to better notice the flavors of the recipe for moqueca de peixe baiana. This is an ideal spoon dish for the cold months and full of nutrients due to the amount of ingredients it has. Do not hesitate to try it and tell us how it turned out.
If you liked the recipe for Moqueca de peixe (fish stew), we suggest you enter our Hake Recipes category.
Moqueca de peixe – Origin and accompaniments
As we said at the beginning, the exact origin is still unknown today. The moqueca de peixe comes from Brazil and for decades its origin has been disputed between the states of Bahia and Espírito Santo. In the past, this fish recipe was consumed in a totally different way, since, instead of cooking the fish, it was prepared roasted with other ingredients.
You can enjoy your plate of fish moqueca accompanied by boiled white rice or steamed, this being the quintessential accompaniment in Brazil, or other recipes and innovate a bit: