Bahian fish moqueca recipe

Bahian fish moqueca recipe

Bahian fish moqueca has an intense and striking flavor, as it is prepared with ingredients such as coconut milk (preferably natural), palm oil, dried shrimp and, in some cases, pepper stands out in the dish!

The recipe that we will present here is a moqueca from Bahia prepared in a clay pot, with a spicy touch and full of spices! This colorful, hot and tasty moqueca will conquer you!

Let's learn how to prepare this delicacy from Bahia? Follow now on TudoReceitas the step-by-step photos of this incredible traditional Bahian fish moqueca recipe.

Ingredients for making fish moqueca from Bahia:

 1 kg of fish in slices (hake, sea bass, dorado, dogfish)

 4 crushed or chopped garlic cloves

 2 lemons

 2 tablespoons of olive oil

 4 tablespoons of palm oil (or to taste)

 100 grams of smoked dry shrimp

 300 milliliters of coconut milk (preferably natural)

 ½ yellow pepper

 ½ red pepper

 1 ripe tomato

 1 large onion

 pepper girl's finger or smell

 cilantro or green scent (to taste)

 white salt and pepper (to taste)

How to make fish moqueca from Bahia:

Separate all the necessary ingredients to prepare your Bahia moqueca. If desired, replace the smoked dried shrimp with fresh shrimp.

Tip: If you prefer to use natural coconut milk, the procedure is as follows: beat the coconut pulp (white part) with warm water in a blender and then pass it through a sieve or a clean cloth, extracting all the milk. For each cup of coconut pulp, use 1 cup of warm water.

Clean the fish into slices and season it with salt, 1 lemon, white pepper and crushed or chopped garlic.

Tip: An important detail to make a good fish stew is to give preference to fish that are firmer and still have skin, so that they do not fall apart during cooking.

In a common or clay pot, place some slices of onion and pepper (without the seeds).

Tip: If you have, prefer to prepare the fish moqueca from Bahia in a clay pot, as this is the traditional method.

Place the seasoned fish slices, tomato slices and chopped pepper on this layer.

Water the fish with coconut milk, olive oil and palm oil. Decorate with smoked dried shrimp, onion rings and remaining peppers.

Tip: It is important to wash the dried shrimp before use, as they tend to have an excess of salt.

Season with more salt, white pepper and lemon. Bring to the fire to cook with the pan half covered for 20-25 minutes at the most, from the moment it starts to boil.

Tip: Do not stir the moqueca while cooking, so that the fish slices do not fall apart.

After the indicated time, your Bahian fish moqueca with shrimp is ready! Turn off the heat, garnish with cilantro or green scent and serve with white rice, fish mush or palm kernel farofa, or as you prefer. We hope you enjoyed the Bahia fish moqueca recipe. If you liked it, leave your comment below and bon appetit!

Looking for more Bahian recipes? See how to do it:

dry shrimp pie

Bahia Feijoada

Legitimate Bahian weevil

If you liked the Bahia fish moqueca recipe, we suggest you enter our moqueca recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the liver and eggs blogpost/ chestnut cookies recipe/ strawberry cheesecake slice recipe/ golden honey recipe/ Moroccan lentil salad recipe.

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