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Medium Effort · High Impact

Dinner Party · Brazilian

Moqueca Baiana

A signature Brazilian seafood stew featuring a rich coconut milk base, dendê oil, fresh tomatoes, and peppers.

25 min active

40 min total

4 servings

10 ingredients

home cook

Why This Works

The combination of dendê oil, coconut milk, and fresh aromatics creates a rich, flavorful broth that perfectly complements the seafood.

The Upgrade

Add a pinch of chili flakes or a finely chopped malagueta pepper along with the garlic for a touch of heat.

Chef's Secret

Michelin Technique

Use dendê oil sparingly; its potent flavor can easily overpower the dish. Its vibrant color is characteristic of authentic Moqueca Baiana.

Ingredients

Servings:

Total time including resting: 40 min

Directions

Season the fish and shrimp lightly with salt. Set aside.

Heat the dendê oil in a large, wide pot or Dutch oven over medium heat. Add the sliced red onion and bell pepper.

Sauté the vegetables for 5-7 minutes until softened and slightly fragrant. Add the minced garlic and cook for 1 minute more until aromatic.

7 min

Stir in the chopped tomatoes and cook for another 3-5 minutes until they begin to break down.

5 min

Pour in the coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Season with salt to taste.

Gently add the fish pieces to the simmering liquid. Cook for 5-7 minutes, or until the fish is opaque and flakes easily.

7 min

Add the shrimp to the pot. Cook for another 2-3 minutes, until the shrimp are pink and cooked through. Be careful not to overcook.

3 min

Stir in most of the chopped cilantro. Ladle the moqueca into bowls, garnish with the remaining cilantro, and serve immediately with lime wedges.

Wine Pairing

🍷

Torrontés

White Wine

The BottleColomé Torrontés

The floral perfume and vibrant acidity of Torrontés cut through the rich, heavy coconut milk base. It adds a layer of aromatic complexity that elevates the seafood and dendê oil.