Moqueca Baiana (Brazilian Fish Stew)

Ingredients (Serves 6–8)

• 2 lbs firm white fish (snapper, halibut, or cod), cut into chunks

• 1 lb medium shrimp, peeled and deveined

• Juice of 3 limes

• 4 garlic cloves, minced

• 1 tsp sea salt

• 2 tbsp olive oil

• 2 medium onions, thinly sliced

• 2 bell peppers (1 red, 1 yellow), thinly sliced

• 3 large tomatoes, chopped

• 1–2 small chili peppers (malagueta or substitute red chili), finely chopped

• 1 cup coconut milk (unsweetened, thick)

• ½ cup dendê oil (red palm oil — traditional, gives color & flavor)

• ½ cup fresh cilantro, chopped

• ½ cup fresh parsley, chopped

• 3 green onions, chopped

• Steamed jasmine or white rice, for serving

Preparation in Nutri-Stahl 6QT

1. Marinate the Fish & Shrimp

   • In a large bowl, season fish and shrimp with lime juice, garlic, and sea salt.

   • Cover and let marinate in the fridge for 30 minutes.

2. Sauté the Base (Nutri-Stahl 6QT on medium heat)

   • Add olive oil and half of the dendê oil.

   • Sauté onions until translucent, then add bell peppers, chili, and tomatoes.

   • Cook down for about 8–10 minutes until vegetables soften and form a rich base.

3. Layer the Stew

   • Gently add marinated fish and shrimp into the pot, layering over the sautéed vegetables.

   • Pour coconut milk evenly over the top.

   • Do not stir at this stage—moqueca is traditionally cooked in layers.

4. Simmer Gently

   • Cover with the Nutri-Stahl lid and cook on low-medium heat for 15–20 minutes.

   • The seafood will cook in the steam and juices, infusing flavor.

5. Finish with Herbs & Dendê Oil

   • Once fish is tender and shrimp is pink, drizzle the remaining dendê oil over the stew.

   • Sprinkle cilantro, parsley, and green onions on top.

6. Serve Hot

   • Traditionally served family-style in the pot.

   • Accompany with steamed white rice and, if desired, farofa (toasted cassava flour).