recipetineats.com
Brazilian Fish Stew (Moqueca Baiana)
Prep Time
10m
Cook Time
25m
Total Time
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
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
Scale
Fish
Broth
Finishes
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories584kcal29%
-
Fat40g2%
-
Saturated Fat14g0%
-
Carbohydrates13g0%
-
Fiber2g0%
-
Sugar5g0%
-
Protein42g2%
-
Cholesterol95mg4%
-
Sodium585mg29%
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.