Fish Moqueca with Plantains
by
Henrique Gilberto
A fabulous fish stew that translates very well the intersection between Portuguese and African cuisines, which originated the incomparable cuisine from Bahia, Brazil.
This dish is definitely a symbol from the beloved state of Bahia!
Moqueca can be eaten as it is, but it pairs perfectly with farofa, rice, and caipirinha!
The chilies and tomatoes can be altered according to the season. The fish used here is hake fish, but any saltwater white meat fish can be used—the biggest and fattest, the more adequate they are for moqueca.
The canned tomatoes can be replaced with a good quality tomato purée.
To add even more flavor to the moqueca, try making a fish stock!
- Level
Intermediate
- Cooking
1h
- Overral
1h+
- Ready
Large Filleted Saltwater White Fish
700gRed Palm Oil
2tbspUnsweetened Coconut Milk
1½ cupsPlantain
2Red Bell Pepper
1Yellow Bell Pepper
1Habanada Pepper
1Red Chili
1Rangpur Lime
½Cherry Tomato
1 cupCoriander
1 bunchGinger
1 thumbLarge Onion
1Garlic
2 clovesCanned Tomato
1½ cupsExtra Virgin Olive Oil
2tbspSalt
to taste
Equipment
Enameled Dutch Oven
Butcher Knife 10”
Wood Cutting Board
Large Filleted Saltwater White Fish
700gRed Palm Oil
2tbspUnsweetened Coconut Milk
1½ cupsPlantain
2Red Bell Pepper
1Yellow Bell Pepper
1Habanada Pepper
1Red Chili
1Rangpur Lime
½Cherry Tomato
1 cupCoriander
1 bunchGinger
1 thumbLarge Onion
1Garlic
2 clovesCanned Tomato
1½ cupsExtra Virgin Olive Oil
2tbspSalt
to taste
Equipment
Enameled Dutch Oven
Butcher Knife 10”
Wood Cutting Board
Fish Moqueca with Plantains
Henrique Gilberto
Small dice 1 large onion
Halve 1 red bell pepper. Remove the seeds and fibers, and small dice
Small dice 2 garlic cloves
Small dice the roots and stems of 1 bunch of coriander
Halve 1 yellow bell pepper. Remove the seeds and fibers, and small dice
Small dice 1 thumb of ginger
Small dice 1 habanada pepper
Trim, deseed, and small dice 1 red chili
Remove the skin of 700g of saltwater white fish fillet. Cut it into medium-sized portions
Halve 1 cup of cherry tomatoes
Cut 2 plantains into 1cm thick slices
Place a large pot over medium heat and add 2tbsp of extra virgin olive oil
Add the chili, peppers, onion, garlic, coriander, and ginger to the pot. Sautée until fragrant and the mixture starts to release liquids
Add the cherry tomatoes and mix
Add 1½cups of canned tomatoes and mix it. Season with salt to taste
Add 2tbsp of red palm oil and mix
Add the sliced bananas, intercalating them with the fish pieces. Use a spoon to push everything down the sauce
Add 1½cups of unsweetened coconut milk and gently stir to combine. Turn the heat down to low and let it simmer for 10-15m until the fish is fully cooked
Add coriander leaves to taste and the juice of ½ rangpur lime to the moqueca. The fish moqueca with plantains is ready
Grab some farofa and enjoy!