Moqueca de Peixe Baiana (Brazilian Fish Stew) recipe

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Ingredients

4 (4 ounce) fillets sea bass
4 tablespoons lime juice
3 cloves garlic, crushed
salt to taste
3 tablespoons extra virgin olive oil
3 tablespoons grated onion
3 tablespoons palm oil
1 large onion, cut into rings
1 ½ cups water
½ (14 ounce) can coconut milk
1 green bell pepper, sliced
1 red bell pepper, sliced
2 tomatoes, seeded and sliced
1 bunch chopped fresh cilantro
½ bunch green onions, chopped

Nutrition Info

454.1 calories
carbohydrate: 16.3 g
cholesterol: 47.2 mg
fat: 33.5 g
fiber: 4.5 g
protein: 24.7 g
saturatedFat: 16.4 g
servingSize: -
sodium: 144.4 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse sea bass under running cold water, pat dry. Place in a shallow dish and season with lime juice, garlic, and salt. Marinate for 30 minutes.

  2. Heat olive oil in a large skillet over medium heat. Add grated onion and cook for a few seconds. Add fish and marinade to the skillet and cook for 3 to 5 minutes. Stir in palm oil and onion rings, followed by water and coconut milk. Simmer for 15 minutes. Add green bell pepper, red bell pepper, tomatoes, cilantro, and green onions, cover and cook until vegetables are soft and flavors are well combined, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

This fish stew, called moqueca, is a very typical, traditional Brazilian dish that originated in the Northeast. The palm oil gives it its distinctive flavor. Serve hot with white rice or coconut rice.

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