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Gina's animated character standing proudly over a wide pot of golden-orange moqueca on a home stove, fresh cilantro and lime wedges on the counter beside her

Gina's Take on Moqueca (And I Put My Whole Heart In It)

Gina brings Salvador home in a pot — rich, coconut-and-dendê moqueca that's deeply authentic and absolutely cookable on a weeknight.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs firm white fish (sea bass, halibut, or grouper), cut into 2-inch chunks
  • 3 tbsp fresh lime juice about 2 limes
  • 4 cloves garlic, minced divided
  • 1 tsp salt plus more to taste
  • 0.5 tsp ground cumin
  • 3 tbsp dendê oil (red palm oil) divided; found at Latin or African grocery stores
  • 1 large yellow onion, thinly sliced into rings
  • 1 large red bell pepper, sliced into rings
  • 1 large green bell pepper, sliced into rings
  • 3 medium ripe tomatoes, sliced into rounds
  • 1 can full-fat coconut milk (13.5 oz)
  • 0.5 cup fresh cilantro, roughly chopped divided; plus more for serving
  • 1 whole fresh red chili or serrano pepper, thinly sliced optional, for heat
  • 2 cups cooked white rice for serving
  • 1 whole lime, cut into wedges for serving

Method
 

  1. In a medium bowl, combine the fish chunks with lime juice, half the minced garlic, salt, and cumin. Toss gently to coat, cover, and marinate in the refrigerator for 15 to 20 minutes while you prep the vegetables.
  2. Heat 2 tablespoons of the dendê oil in a large, heavy-bottomed Dutch oven or deep skillet over medium heat.
  3. Add the sliced onion and cook, stirring occasionally, for 3 to 4 minutes until softened and just beginning to turn translucent.
  4. Add the remaining garlic and cook for 1 minute more, stirring, until fragrant.
  5. Layer the sliced tomatoes over the onions in an even layer, then layer the red and green bell pepper rings on top. Scatter half the cilantro over the vegetables. Season lightly with salt.
  6. Remove the fish from the marinade and nestle the pieces in a single layer on top of the vegetable base. Do not stir.
  7. Pour the coconut milk evenly over everything. Drizzle the remaining 1 tablespoon of dendê oil over the top. Add the sliced chili now if using.
  8. Bring to a gentle simmer over medium heat — do not boil. Once simmering, reduce heat to medium-low, cover the pot, and cook for 12 to 15 minutes until the fish is opaque and cooked through. Resist the urge to stir; let the layers do their work.
  9. Taste the broth and adjust salt as needed. Scatter the remaining cilantro over the top.
  10. Serve immediately, ladled over white rice in wide bowls, with lime wedges on the side.

Notes

Dendê oil is non-negotiable for authentic Bahian moqueca — its earthy, nutty richness is what separates this from a generic coconut fish stew. Look for it at Latin American or African grocery stores, or order it online. A little goes a long way, so store leftovers in a cool, dark place.