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.

No additional tips available.

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

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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.

Moqueca Bahia Fish Stew

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