Moqueca Baiana: Traditional Brazilian Fish Stew

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Moqueca Baiana is a traditional Brazilian seafood stew, renowned for its rich and aromatic flavors. Infused with the vibrant colors of palm oil and the creaminess of coconut milk, this dish combines fresh fish and shrimp with a medley of vegetables and spices. Perfect for impressing guests, Moqueca is both a feast for the eyes and the taste buds.

Ingredients

🐟 1 lb Halibut, cut into 8-10 chunks
🧄 4-6 cloves Garlic, minced (divided for marinade and stew base)
🧅 1 large or 2 medium Onions, sliced
🌿 1/2 bunch Cilantro, chopped (divided for marinade, stew, and garnish)
🌶️ 1 Red Bell Pepper, sliced
🌶️ 1-2 Yellow Bell Peppers, sliced
🧂 Salt
⚫ Black Pepper
🌶️ 1-2 teaspoons Paprika
🍋 2-3 tablespoons Lime Juice
🛢️ 1/4 to 1/3 cup Palm Oil (Dendê Oil)
🌶️ 1 Habanero Pepper, whole with a small slit
🍅 1 can (14.5 oz) Fire-Roasted Tomatoes, diced
🌿 2-3 tablespoons Haitian Epis Seasoning
🥥 1 can (13.5 fl oz or 400 ml) Coconut Milk
🍤 6-8 large Shrimp, head-on, tail-on

Instructions

1- Prepare Fish Marinade:

In a large glass bowl, place the halibut chunks.
Add half of the minced garlic, salt, black pepper, paprika, and lime juice.
Mix everything well to coat the fish and let it marinate for 30 minutes.

2- Sauté Aromatics:

Heat palm oil in a Dutch oven over medium heat.
Add the remaining minced garlic and sauté until fragrant and slightly golden.
Add the sliced onions and sauté until they become soft.
Place the whole habanero pepper into the pot.

3- Build the Sauce:

Add the red and yellow bell peppers, stirring them into the mixture.
Incorporate the fire-roasted tomatoes, along with any additional paprika or chili powder.
Stir in the Haitian Epis seasoning and add the coconut milk.
Stir well to combine, bringing the mixture to a simmer.
Allow the sauce to reduce slightly, around 8-10 minutes.

4- Finalizing the Sauce:

Mix fresh chopped cilantro into the sauce.
Reserve 1 cup of this sauce in a separate bowl for later use.

5- Cook Seafood:

Add shrimp to the pot, cooking for 2 minutes per side until pink and cooked through.
Remove shrimp and set them aside.
Add marinated halibut chunks to the sauce, cooking them for 3-4 minutes until they flake easily.
Return the shrimp to the pot. Pour the reserved cup of sauce over the seafood.

6- Serve:

Serve hot, ensuring each serving has fish, shrimp, and plenty of sauce.
Garnish with additional cilantro.

Prep Time: 30 minutes
Cook Time: 30-45 minutes
Total Time: 60-75 minutes
Servings: 4
Equipment: Wooden Cutting Board, Chef's Knife, Glass Mixing Bowls, Dutch Oven, Wooden Slotted Spoon, Metal Tongs, Metal Ladle, Serving Bowls