EasyMade with care. Brazilian · Saucepan
Bahian moqueca
Fish gently cooked with tomato, pepper and coconut milk. A pot that brings everyone to the table.
What we'll need
- 500 g white fish in pieces
- 200 ml coconut milk
- 2 pieces tomato
- 1 piece bell pepper
- 1 piece onion
- 1 tablespoon dendê palm oil
- ½ piece lemon
- 2 tablespoons cilantro (optional)
- ½ teaspoon salt
1 cup = 240 ml. Measurements follow the original recipe.
Serves 3 people.
Contains: fish.
Here's how it's done.
Season the fish.
Cut fish into pieces about 3 cm thick and season with lemon and salt. Slice tomato, onion and pepper.
Build the layers.
Put half the vegetables in the pot, fish on top, then the remaining vegetables.
Add the liquid.
Pour in coconut milk and dendê oil. Cover and heat on medium until boiling.
Cook gently.
Lower heat and cook for about 15 to 20 minutes. The timer reminds you to check at 15. Avoid stirring with a spoon so the fish stays intact. Check for 63 °C at the thickest center.
Finish with freshness.
Check salt and add cilantro if you like. Turn off heat and serve with rice.
About this recipe and its sources
For fish pieces about 3 cm thick. Large steaks and thick clay pots may take longer. Check for 63 °C in the fish.
Recipe adapted by Ponto. Sources checked on 17/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.