Brazilian Fish Stew (moqueca Baiana)

Ingredients

• 3 medium clovesgarlic, smashed
• 60 ml (¼ cup)fresh lime juice
• 5 ml (1 tsp)kosher salt
• 5 ml (1 tsp)black pepper
• 7.5 ml (½ tbsp)smoked sweet paprika
• 454 g (1 lb)halibut
• 227 g (½ lb)fresh shrimp, peeled and deveined
• 30 ml (2 tbsp)palm oil
• 1 mediumwhite onion, thinly sliced
• 2 mediumbell peppers, any colour, thinly sliced
• 240 ml (1 cup)epis
• 397 g (14 oz)coconut milk
• 397 g (14 oz)fire-roasted tomatoes
• 120 ml (½ cup)cilantro leaves and thin stems, coarsely chopped

Instructions

1. 1

   Marinate seafood

   Remove the skin from the fish if needed, cut it into 2.5 cm (1-inch) chunks and put them in a bowl with the shrimp. Add the spices, garlic and lime juice, then cover and refrigerate for 30 minutes.

2. 2

   Prepare vegetables

   While the seafood marinates, chop and slice the vegetables. Mix the spices together in a small bowl or ramekin.

3. 3

   Soften vegetables

   Set a large skillet over low heat and add the palm oil, spreading it over the base. Add the garlic and cook for 30 seconds, then add the onion and cook for 1 minute. Add the sliced peppers and cook until they begin to soften, then stir in a third of the spice mix.

4. 4

   Thicken sauce

   Add the tomatoes, coconut milk, epis and half of the remaining spice mix. Stir well and simmer until the sauce thickens, about 8–10 minutes.

5. 5

   Add cilantro

   Stir in the cilantro. Remove about 240 ml (1 cup) of sauce from the pan and set it aside.

6. 6

   Cook shrimp

   Add the shrimp to the pan and cook for 2 minutes on each side.

7. 7

   Finish stew

   Add the fish chunks and spoon the reserved sauce over the top. Simmer for 2–3 minutes, until the fish is cooked through, then serve.

What is moqueca Baiana?

Moqueca is a Brazilian seafood stew, and the Baiana style is associated with Bahia, a region whose food reflects African and Portuguese influences. Coconut milk and palm oil give this version its creamy, fragrant sauce, while tomatoes and peppers bring colour and savoury sweetness.

Halibut and shrimp make a substantial mix of seafood. Epis, a seasoned blend, adds another layer of flavour to the tomato and coconut base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 17g protein, 13g carbs, 22g fat.

The coconut milk and palm oil provide much of the fat, while the fish and shrimp contribute protein. The tomatoes, peppers and onion supply carbohydrates, with rice or another side adding more to the plate; serve with a modest portion of rice and extra vegetables for balance.

Marinating the seafood

Citrus and seasoning: The lime juice, garlic, salt, pepper and paprika coat the seafood before it goes into the stew. Keep the bowl covered in the fridge during the 30-minute marinade.

Building the sauce

Palm oil: Spread it over the skillet base so the garlic and vegetables cook evenly over low heat.

Vegetables: Give the onion and peppers a short cook to soften them without letting them lose their shape. The tomatoes, coconut milk and epis then simmer together until the sauce thickens.

Getting the seafood right

Shrimp: Cook it for 2 minutes on each side before adding the fish. Avoid extending this stage, as shrimp can become firm if overcooked.

Fish: Add the chunks last and simmer for 2–3 minutes, checking that they are cooked through. The pieces should be opaque and separate easily when tested.

Why reserve the sauce?

Removing about 1 cup of sauce before adding the seafood gives you a portion to spoon over the fish at the end. It also helps keep the fish gently covered as it simmers.

Serving the stew

Serve the moqueca hot, with rice to soak up its coconut and tomato sauce. A simple side of greens or another fresh vegetable can bring contrast to the creamy stew.

Recipe notes & tips

• Keep the seafood refrigerated while it marinates.
• Slice the onion and peppers before heating the skillet so they are ready to add in sequence.
• Use low heat for the garlic to reduce the chance of it scorching.
• Let the sauce simmer until it thickens before adding the seafood.
• Add the fish last and keep its simmer brief so the chunks stay tender.

Variations

• Change the fish: Use another firm white fish in place of halibut and cut it into similar-sized chunks.
• Adjust the heat: Add chilli to the spice mix if you want a spicier stew.
• Add more vegetables: Include extra sliced peppers for a more vegetable-forward bowl.
• Serve with rice: Spoon the stew over rice to catch the sauce.
• Finish with lime: Offer lime wedges at the table for a brighter finish.

Common mistakes to avoid

• Crowding the marinade: Use a bowl large enough for the seafood to be coated evenly.
• Burning the garlic: Keep the skillet on low heat and cook it for only 30 seconds.
• Rushing the sauce: Give it the full 8–10 minutes to reduce and thicken.
• Overcooking the shrimp: Cook for 2 minutes per side before adding the fish.
• Simmering the fish too long: Check it after 2–3 minutes and stop once it is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot, taking care not to simmer the seafood for long.

Frequently asked questions