Moqueca de Peixe Baiana: Bahian Fish Stew with Hard-Boiled Eggs
Delight in the rich and vibrant flavors of Bahia with this traditional Brazilian fish stew known as Moqueca de Peixe Baiana. This delightful dish features tender tilapia simmered in a fragrant coconut milk base, accentuated by the earthy notes of cumin and paprika, and the zesty brightness of lime. Adorned with boiled egg wedges and fresh cilantro, this stew is a true homage to Brazilian culture. Typically served over fluffy white rice and complemented by sautéed collards, this recipe captures the essence of Bahia and will transport your taste buds to a tropical paradise. Perfect for gatherings or cozy family dinners.
6
Servings
133
Calories
18
Ingredients
Ingredients
lime
1 (juice of)
ground cumin
1 tablespoon
paprika
1 tablespoon
garlic cloves
4 (minced)
salt
1/2 teaspoon (or to taste)
ground black pepper
1 teaspoon (or to taste)
serrano chili
1 (red, diced)
tilapia fillets
1.5 lbs (cut into 3x3 inch pieces)
olive oil
2 tablespoons
onions
2 (chopped)
bell peppers
4 large (diced)
diced tomatoes
1 (16 ounce) can (drained)
tomato paste
1 (6 ounce) can
coconut milk
1 (16 ounce) can (or 'lite' if desired)
palm oil
2 tablespoons (optional)
fish sauce
2 tablespoons
fresh cilantro
1 bunch (chopped, optional)
hard-boiled eggs
6
Instructions
1
Start by placing the eggs in a pot of water, bring to a boil, and simmer for about 10-12 minutes until hard-boiled. Once cooked, cool, peel, and set aside.
2
In a non-reactive bowl, whisk together the lime juice, ground cumin, paprika, minced garlic, salt, and black pepper. Gently add the tilapia pieces, ensuring they are well coated in the marinade. Cover and refrigerate for 10-15 minutes; avoid letting the fish 'cook' in the lime juice.
3
In a large pot, heat the olive oil over medium-high heat. Add the chopped onions and diced serrano chili, sautéing until the onions are transparent and just beginning to brown. Remember to wash your hands after handling the chili.
4
Reduce the heat to medium, then stir in the tomato paste, mixing well.
5
Layer the diced bell peppers and drained diced tomatoes into the pot, pouring the coconut milk over the top. Stir gently to combine all the ingredients without breaking the fish.
6
Cover the pot and allow to simmer on the lowest heat setting for 15-30 minutes, until the bell peppers are tender, stirring occasionally.
7
Gently fold in the marinated fish along with two-thirds of the chopped cilantro, ensuring the fish is submerged in the broth. Continue cooking for an additional 5-8 minutes, or until the fish is thoroughly cooked, depending on the thickness of the fillets.
8
Once cooked, ladle the Moqueca into a large serving bowl. Garnish with wedges of hard-boiled eggs and the remaining cilantro.
9
Serve hot over white rice, accompanied by lime wedges. For a delightful side, enjoy sautéed collards or spinach with garlic, paired with refreshing cold orange slices.
Nutrition Information
8.33g
Carbs
13.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Moqueca de Peixe Baiana?
It is a traditional Brazilian fish stew from the region of Bahia, featuring tilapia simmered in a fragrant coconut milk base with earthy spices and lime.
What kind of fish is recommended for this recipe?
The recipe calls for 1.5 lbs of tilapia fillets cut into 3x3 inch pieces.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What is the calorie count per serving?
Each serving contains approximately 133 calories.
How much protein is in one serving?
There are 13.33 grams of protein per serving.
What is the carbohydrate content per serving?
Each serving contains 8.33 grams of carbohydrates.
How long should the fish marinate?
The tilapia should marinate in the lime and spice mixture for 10 to 15 minutes in the refrigerator.
Why shouldn't I marinate the fish for longer than 15 minutes?
You should avoid letting the fish sit too long in the marinade to prevent the lime juice from 'cooking' the raw fish.
What ingredients are in the fish marinade?
The marinade consists of lime juice, ground cumin, paprika, minced garlic, salt, and black pepper.
How do I prepare the hard-boiled eggs?
Place the eggs in a pot of water, bring to a boil, and simmer for 10-12 minutes before cooling and peeling.
What type of oil is used for the base of the stew?
The recipe uses 2 tablespoons of olive oil for sautéing the initial vegetables.
Is palm oil required for this recipe?
No, the 2 tablespoons of palm oil are listed as an optional ingredient.
What type of chili is used in this stew?
The recipe uses one red serrano chili, diced.
What should I do after handling the serrano chili?
It is important to wash your hands immediately after handling and dicing the chili.
How long do the vegetables simmer before adding the fish?
The bell peppers and tomatoes should simmer in coconut milk for 15-30 minutes until tender.
What are the primary vegetables in the stew?
The stew includes chopped onions, four large diced bell peppers, and diced tomatoes.
How much coconut milk is used?
The recipe calls for one 16-ounce can of coconut milk, and 'lite' coconut milk may be used if preferred.
How long does the tilapia take to cook in the stew?
The fish typically takes 5-8 minutes to cook thoroughly once added to the simmering broth.
What is the best way to prevent the fish from breaking?
Stir the ingredients gently and ensure the fish is submerged in the broth without excessive agitation.
How is the dish garnished before serving?
It is garnished with wedges of hard-boiled eggs and fresh chopped cilantro.
What is the recommended base for serving Moqueca?
It is traditionally served over fluffy white rice.
What side dishes pair well with this fish stew?
Sautéed collards or spinach with garlic are excellent side dish choices.
What fruit can be served alongside the meal for refreshment?
Cold orange slices are recommended as a refreshing accompaniment.
Does the recipe include fish sauce?
Yes, the recipe includes 2 tablespoons of fish sauce.
How many garlic cloves are needed?
The recipe requires 4 minced garlic cloves.
What amount of tomatoes are used?
One 16-ounce can of diced tomatoes, drained, is used.
What size should the bell peppers be?
The recipe specifies using four large bell peppers.
How much tomato paste is used?
One 6-ounce can of tomato paste is stirred into the onion and chili base.
Can I use fresh cilantro?
Yes, one bunch of fresh cilantro is used, with two-thirds cooked in the stew and the rest used as garnish.
Is this a spicy dish?
The dish contains one serrano chili and black pepper, providing a mild to moderate heat that can be adjusted to taste.