Moqueca Bahia Fish Stew Recipe

Name: Moqueca Bahia Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fish steaks, such as halibut, monkfish, tilefish, or swordfish; Salt and freshly ground white pepper, to taste; 3 tablespoons fresh lime juice; 3 tablespoons olive oil; 2 medium onions, chopped; 1 medium red bell pepper, cored, seeded, deveined, and chopped; 1 medium green bell pepper, cored, seeded, deveined, and chopped; 1 garlic clove crushed; 3 large ripe tomatoes, peeled, seeded, and chopped; 1 pound hubbard (winter squash) or pumpkin, peeled and cut into 1/2-inch cubes; 1 cup fresh or canned unsweetened coconut milk; 1 tablespoon good-quality dende oil (palm oil) (see Note); 2 green plantains, peeled and sliced into l-inch-thick rounds; 1/2 cup chopped fresh cilantro; 4 scallions, chopped (include some of the green); Boiled rice and hot pepper sauce, for serving

Servings: persons

2 pounds fish steaks, such as halibut, monkfish, tilefish, or swordfish
Salt and freshly ground white pepper, to taste
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 medium onions, chopped
1 medium red bell pepper, cored, seeded, deveined, and chopped
1 medium green bell pepper, cored, seeded, deveined, and chopped
1 garlic clove crushed
3 large ripe tomatoes, peeled, seeded, and chopped
1 pound hubbard (winter squash) or pumpkin, peeled and cut into 1/2-inch cubes
1 cup fresh or canned unsweetened coconut milk
1 tablespoon good-quality dende oil (palm oil) (see Note)
2 green plantains, peeled and sliced into l-inch-thick rounds
1/2 cup chopped fresh cilantro
4 scallions, chopped (include some of the green)
Boiled rice and hot pepper sauce, for serving

1
Season the fish with salt and pepper and drizzle with 2 tablespoons of the lime juice.
2
Set aside.
3
In an ovenproof casserole, heat the olive oil over medium heat.
4
Add the onions and saute until wilted, about 5 minutes.
5
Add the red and green peppers and garlic and saute until wilted, about 8 minutes.
6
Add the tomatoes and squash and bring to a simmer.
7
Stir in the coconut milk and dende oil and bring to a simmer.
8
Add the plantains and cilantro, season with salt and pepper, and bury the fish in the sauce.
9
Bake for 20 minutes until the fish flakes easily.
10
Stir in the remaining 1 tablespoon lime juice and sprinkle with the scallions.
11
Serve with rice and hot pepper sauce.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds fish steaks, such as halibut, monkfish, tilefish, or swordfish, Salt and freshly ground white pepper, to taste, 3 tablespoons fresh lime juice, 3 tablespoons olive oil, and more.

Yes, Moqueca Bahia Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moqueca Bahia Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions