Brazilian
Moqueca Baiana with Fish, Shrimp, Coconut, and Dendê
This Bahia-style moqueca layers lime-marinated seafood into a broth of onion, peppers, tomato, coconut milk, and red palm oil, then cooks it gently so the fish stays plush and the shrimp stay sweet. It is rich and fragrant but still feels clean because there is no roux or cream in the pot.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSeafoodComfort Food
At a Glance
- Time
- 50 mins
- Serves
- 6
- Cost
- High
- Cuisine
- Brazilian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Toss the fish and shrimp with the lime juice, half the garlic, a good pinch of salt, and black pepper. Let the seafood marinate while you start the stew so it picks up brightness without toughening.
- Heat the olive oil in a wide pot over medium heat and cook the onion, bell pepper, and remaining garlic until just softened. Add half the tomatoes and cook a few minutes until they begin to collapse.
- Pour in the stock, coconut milk, and dendê oil and bring the pot to a gentle simmer. Add the marinated fish and shrimp in an even layer, then top with the remaining tomato slices.
- Cover and cook gently for 6 to 8 minutes until the fish flakes easily and the shrimp are just firm and pink. Avoid stirring hard; a careful shake of the pot is enough to keep the seafood intact.
- Finish with the cilantro and taste for salt and lime. Serve over rice while the broth is still vividly orange and aromatic.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written. If you cannot find dendê oil, use more olive oil and a little paprika, but the flavor will be less traditional.