Brazilian Fish Stew (Moqueca Baiana)
Prep
10m
Cook
25m
Total
35m
This Brazilian Fish Stew, also known as Moqueca Baiana, is a flavorful and vibrant dish that combines tender white fish with a rich and spicy coconut milk and tomato broth. Finished with fresh lime juice and cilantro, it's a delicious taste of Brazil in every bite.
Ingredients
4 servingsFish
Broth
Finishes
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 470kcal 23%
-
Fat 29g 44%
-
Saturated Fat 19g 95%
-
Carbohydrates 22g 7%
-
Fiber 3g 12%
-
Sugar 13g 26%
-
Protein 27g 54%
-
Cholesterol 78mg 26%
-
Sodium 738mg 30%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Fish - This dish is best made with firm white fish fillets because they hold their shape better. Firm white fish fillets include: Tilapia, hake, ling, blue-eye trevalla, emperors, mahi-mahi (dolphinfish), monkfish, halibut, cod, bass, catfish, John/silver Dory, barramundi, bream, hoki, any kind of snapper (which is what I used).
Salmon and trout also fantastic. I personally avoid fish that goes dry if cooked even slightly too long, like swordfish and tuna. If you use these fish take care not to overcook them.
2. Coconut milk - full fat is best because the coconut flavour is in the fat.
3. Fish broth/stock -I am a bit fussy when it comes to store bought fish stock. I only use store bought if I get a "good" one (read: expensive). Otherwise, I prefer chicken or vegetable stock (every day brands ok).
4. Palm oil- adding this note after several abusive messages received. Palm oil is the traditional oil used in this dish, but I am aware it is a controversial product and I am not endorsing its use, nor have I ever purchased or used it myself. I am merely noting that it is the traditional oil used in this recipe.Hopefully will not receive any more abusive messages!
5. Source: As with every traditional dish in this world, there are many variations of Brazilian Fish Stew! My recipe is a mish mash of various recipes that stays true to the traditional recipe but slightly tweaked to work for my palette. The main difference is that I like sauce so mine is saucier than most! The recipes I referenced include:a) Feast Magazine - Fish soup (moqueca baiana)b) Brazilian Foodie - Moqueca Baianac) Saveur - Brazilian Fish Stewd) Simply Recipes - Moqueca - Brazilian Fish Stew
6.Nutrition per serving assuming 4 servings, excludes rice.
Salmon and trout also fantastic. I personally avoid fish that goes dry if cooked even slightly too long, like swordfish and tuna. If you use these fish take care not to overcook them.
2. Coconut milk - full fat is best because the coconut flavour is in the fat.
3. Fish broth/stock -I am a bit fussy when it comes to store bought fish stock. I only use store bought if I get a "good" one (read: expensive). Otherwise, I prefer chicken or vegetable stock (every day brands ok).
4. Palm oil- adding this note after several abusive messages received. Palm oil is the traditional oil used in this dish, but I am aware it is a controversial product and I am not endorsing its use, nor have I ever purchased or used it myself. I am merely noting that it is the traditional oil used in this recipe.Hopefully will not receive any more abusive messages!
5. Source: As with every traditional dish in this world, there are many variations of Brazilian Fish Stew! My recipe is a mish mash of various recipes that stays true to the traditional recipe but slightly tweaked to work for my palette. The main difference is that I like sauce so mine is saucier than most! The recipes I referenced include:a) Feast Magazine - Fish soup (moqueca baiana)b) Brazilian Foodie - Moqueca Baianac) Saveur - Brazilian Fish Stewd) Simply Recipes - Moqueca - Brazilian Fish Stew
6.Nutrition per serving assuming 4 servings, excludes rice.
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