Fish & seafood
Bahian Fish Moqueca
Bahian fish stew with coconut milk and dendê palm oil.
Gluten-free
Ingredients
- 700 g firm white fish fillets, in pieces
- 1 can coconut milk (400 ml)
- 3 tablespoons palm oil (dendê)
- 1 onion, in rings
- 1 red bell pepper, in rings
- 1 yellow bell pepper, in rings
- 3 tomatoes, sliced
- 4 garlic cloves
- 1 bunch cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Step-by-step
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- Marinate the fish with the lime juice, salt, pepper and crushed garlic for 15 minutes.
- Put the remaining garlic and half the onion in the mixing bowl, 4 sec/speed 5.
- Add the palm oil and sauté 4 min/120°C/speed 1.
- Layer the fish, onion, bell peppers and tomato alternately in the mixing bowl.
- Pour in the coconut milk and scatter the cilantro on top.
- Set 25 min/100°C/reverse/spoon speed without stirring.
- Adjust the salt and serve with white rice and pirão.
Tips
- Don't stir with a spoon so the fish doesn't fall apart; gently shake the mixing bowl instead.
- Palm oil is essential for the Bahian flavor and color.
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