Brazilian · intermediate
Brazilian Coconut Fish Moqueca With Red Palm Oil
A fragrant Northeastern Brazilian seafood stew featuring tender white fish simmered in a creamy coconut broth with vibrant bell peppers and rich dendê oil.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the fish fillets with lime juice, minced garlic, salt, and black pepper in a shallow bowl and set aside for 10 minutes.
- 02
Heat the red palm oil in a wide skillet or clay pot over medium heat.
- 03
Arrange half of the sliced onions, bell peppers, and tomatoes in a single layer at the bottom of the pan to create a bed.
- 04
Place the marinated fish pieces evenly over the vegetable layer.
- 05
Top the fish with the remaining sliced onions, bell peppers, and tomatoes.
- 06
Pour the coconut milk over the top layer, cover tightly with a lid, and bring to a gentle simmer over medium-low heat.
- 07
Cook covered for 15 minutes without stirring until the fish flakes easily and vegetables are soft.
- 08
Garnish with fresh cilantro and serve hot directly from the pan alongside steamed white rice.
A LITTLE KITCHEN KNOW-HOW
Layered Simmering
Steaming fish gently on top of a bed of fresh vegetables inside a tightly covered pot to lock in moisture and flavor.
Notes from the kitchen
- Do not stir the stew while cooking to keep the delicate fish pieces intact.
- Red palm oil provides the signature vibrant orange color and earthy flavor essential to traditional Bahian moqueca.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.