Moqueca Baiana is a traditional Afro-Brazilian seafood soup dish. It is very popular along the coastline of Brazil.
Moqueca is an excellent representation of Brazil's diverse culinary background.
Try the moqueca baiana recipe below for something that your taste buds have never experienced before.
- 1/2 lb Cod Cut into 1-2' Pieces
- 1/2 lb Sea Bass Cut into 1-2" Pieces
- 1 TBSP Paprika
- Pinch Red Pepper Flakes
- 2 Cups Tomatoes, Chopped
- 1 Medium Yellow Onion, Chopped
- Olive Oil
- 4 TBSP Lime Juice
- 3 Cloves Garlic, Minced
- 1 Large Bunch of Cilantro, Chopped with some set aside for Garnish
- 14 oz Coconut Milk
- 1/4 Cup Green Onion Greens, Chopped
- 1/2 Yellow Pepper, Seeded, De-stemmed, Chopped
- 1/2 Red Bell Pepper, Seeded, De-stemmed, Chopped
Place fish in a dish, coat with lime juice, garlic, salt and pepper. Mix well. Cover with plastic wrap. Keep chilled while preparing the rest of the soup.
Heat a few TBSP of olive oil in a large pot. Add the onion, bell pepper, tomatoes, and green onions, cook for a few minutes. Then add the paprika, red pepper flakes, and a generous amount of salt and pepper. Cook for a few minutes longer, until the bell pepper begins to soften.
Stir in the chopped tomatoes. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro. Remove half go the vegetables from the pot.
Dry the fish very well with a paper towel and season with salt and pepper. Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Lay the fish down on top of the vegetables and put the rest of the vegetables on top of the fish. Pour coconut milk over the fish and vegetables.
Bring soup to a simmer, reduce the heat, cover, and let cook for 15 minutes. Taste and adjust seasonings.
To serve, either spoon stew on top of rice or have rice on the side. Garnish with lime wedges, cilantro and chopped green onions.