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Brazil · Mahi-Mahi

Bahian Fish Stew with Coconut and Palm Oil

Moqueca Baiana

The great dish of Salvador da Bahia: chunks of fish layered with onion, tomato and peppers and simmered in coconut milk and golden dendê palm oil, traditionally in a clay pot.

  • Prep 25 min
  • Cook 25 min
  • Serves 4–6
  • Level Medium
Photo: Turismo Bahia · CC BY-SA 2.0
Served with: Brazilian Fish-Broth Porridge ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the moqueca

Method

Step by step, the way it is done on the island.

  1. Marinate. Toss the fish with the lime juice, garlic, salt and pepper and let it sit 20 minutes.
  2. Layer the pot. Coat a wide clay pot or heavy pan with the olive oil. Lay in half the onion, tomato and peppers, then the fish with its marinade, half the cilantro and the chili, and finish with the rest of the vegetables.
  3. Add the liquids. Pour the coconut milk evenly over the top. Cover and bring to a gentle simmer over medium heat, then cook 10 minutes without stirring.
  4. Add the dendê. Drizzle the dendê oil over, shake the pot gently and cook uncovered 5–8 minutes more until the fish is cooked and the sauce is orange and rich.
  5. Serve. Taste for salt, scatter the rest of the cilantro and bring the pot to the table with rice and pirão.

On the side

The side dish that belongs with it, full recipe included.

Brazil

Brazilian Fish-Broth Porridge

Pirão

Hot fish broth thickened with cassava flour into a silky, savory porridge. Along the Brazilian coast it is served with moqueca and peixada so nothing from the fish goes to waste.

  • Prep 10 min
  • Cook 40 min
  • Serves 4–6
  • Level Easy

You need

  • 1–1½ lb (450–700 g) fish heads and frames, gills removed
  • 6 cups water
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tomato, chopped
  • 2 tbsp chopped cilantro
  • 1 tsp salt
  • 1 cup (130 g) fine cassava flour (farinha de mandioca fina)

How to make it

  1. Make the broth. Simmer the fish heads and frames in the water with a pinch of salt for 25 minutes. Strain, saving 4 cups of broth. Pick off any meat to add back.
  2. Season. In a pot, cook the onion in the olive oil 4 minutes, add the garlic and tomato and cook 3 minutes more. Add the broth, salt and cilantro and bring to a boil.
  3. Thicken. Lower the heat and rain in the cassava flour, whisking constantly so no lumps form. Cook 5–8 minutes, stirring, until thick and glossy like soft polenta.
  4. Serve. Stir in the picked fish meat and serve hot with fish stew and rice.

Photo: Just a Brazilian man from Brazil · CC BY 2.0

More ways to cook Mahi-Mahi

Same fish, a different corner of the sea.

CubaPan-Seared Dorado with Cuban Mojo
Oistins, BarbadosBajan-Seasoned Grilled Dolphin
Lima, PeruPeruvian Fish with Spicy Seafood Sauce
San Diego, CaliforniaSan Diego Beer-Battered Mahi Fish Tacos