How to make it
5 steps. Take it one step at a time.
In a bowl, marinate the fish and shrimp
In a bowl, marinate the fish and shrimp with lime juice, minced garlic, salt, and black pepper. Let it sit for at least 15 to 20 minutes.
15 minDrizzle olive oil and half of the dende oil
In a large deep skillet or clay pot, drizzle olive oil and half of the dende oil. Layer half of the onion rings, bell pepper rings, and tomato slices at the bottom.
Place the marinated fish and shrimp
Place the marinated fish and shrimp on top of the vegetable layer. Cover with the remaining onions, bell peppers, and tomatoes. Sprinkle with half of the chopped cilantro.
Pour the coconut milk and the rest of the dende oil
Pour the coconut milk and the rest of the dende oil over the stew. Cover and simmer over medium-low heat for about 15 to 20 minutes, or until the fish is tender and the vegetables are soft.
20 minTaste and adjust seasoning
Taste and adjust seasoning. Garnish with the remaining cilantro and serve hot, ideally with white rice or pirão.
A little kitchen wisdom
Moqueca is traditionally prepared in a clay pot (panela de barro) which retains heat and develops the flavor. Dende oil (palm oil) is essential for the authentic Bahian style, giving it a unique floral aroma and bright orange color.
