Brazilian Moqueca Baiana Recipe
This Brazilian Moqueca Baiana Recipe, this dish may contain a few different and unexpected ingredients like the Red Palm Oil (Dendê Oil). But don’t worry you can find the ingredient online and worthy to search.
A Moqueca Baiana Recipe (Fish Stew) is a Tradicional dish from Bahia State in Brazil. The moqueca Baiana is similar the Moqueca of the State of Espirito Santo. The difference between these both States is the ingredients that give their Moqueca Flavor and Color. Bahia uses the Dendê Oil ( Red Palm Oil) brought by Africans, and the peppers. The State of Espirito Santo uses the Urucum ( Annatto) which is an original ingredient from Brazil. One ingredients in common these both States have in their Moquecas is Coconut Milk.
Moqueca is serve with white rice, Farofa and Moqueca de banana ( Plantain Stew).
How I make my Brazilian Moqueca Baiana Recipe
Step 1. Mix all together the minced garlic, salt, pepper, cayenne and little olive oil and make a paste.
Step 2. In a large bowl put the fish and season with the garlic paste for 5 minutes, and set aside.
Step 3. Prepare a plate with a plain flour and dredge lightly the fish in flour taking off the excess.
Step 4. In a large skillet on medium heat add enough vegetable or canola oil and fry just until they get light golden brown. Frying the fish will help them to be firm while cooking in the sauce. Remove from skillet and place the fish on paper towel.
Step 5. Heat a medium-high heat a big pot and add the remaining oil and sauté the onions a bit.
Step 6. Lay the peppers, onions, tomatoes, coriander and the fish slices. Make the layers in that order, until the pan is filled. Drizzle with some palm oil and coconut milk. Bring the pan to high heat and cover. As soon as it boils, lower the heat and let it cook for approximately 15 minutes.
Step 7. In the final minutes put the rest of the palm and coconut milk. taste for seasoning as it needs . When you turn off the heat, finish with the rest of the cilantro. Serve Moqueca with white rice or pasta.
Brazilian Moqueca Baiana Recipe
Equipment
- clay pot or deep regular pot
Ingredients
- 1.5 kg firm, fresh fish
- 100 ml red palm oil ( Brazilian Dendê Oil)
- 200 ml coconut milk
- 4 cloves minced garlic
- black pepper
- cayenne
- 1 tsp salt
- 2 tbsp olive oil divided
- 2 yellow peppers sliced
- 2 red peppers sliced
- 2 green peppers sliced
- 3 medium yellow sliced onions
- 4 medium sliced tomatoes
- 1 cup chopped cilantro divided
- lemon, hot sauce (opcional)
Instructions
- Preparation
- In a small bowl mix all together minced garlic, salt, black pepper, cayenne, 1 tablespoon olive oil and make a paste.
- Put the fish in a large bowl and marinate with garlic paste for 5 minutes and set aside.
- Prepare a plate with flour and dredge the fish in flour taking off the excess. In a large skillet add enough oil to fry the fish just until get light golden brown. Remove from the skillet, place the fish on paper towel.
- Heat a medium-high heat a big pan and add the remaining oil and sautê the onions a bit.
- Now make layers with the peppers, tomatoes, onions and the fish slices. Make the layers in that order, until the pan is filled. Drizzle with some red palm oil, and coconut milk. Bring the pan to high heat and cover. As soon as it boils, lower the heat and let it cook for approximately 15 minutes. In the final minutes put the rest of the red palm oil and coconut milk and cilantro.taste for seasoning as it needs. Turn the heat off garnish with cilantro and serve with white rice.
English 
Português do Brasil