Moqueca Baiana Real: Emerald Coast Seafood Symphony with Toasted Cashew & Dendê Infusion
This dish will transport you to the sun-drenched shores of Bahia, Brazil. Our Moqueca Baiana Real is a luxurious rendition of the beloved seafood stew, a vibrant tapestry of flavors and aromas. Succulent white fish, plump shrimp, and tender scallops are gently simmered in a rich, velvety broth crafted from creamy coconut milk, vibrant tomatoes, sweet bell peppers, and a delicate kiss of fiery malagueta pepper. The distinctive, golden-orange hue and unique aroma come from the authentic dendê oil, while toasted cashews lend an unexpected depth and a subtle, nutty elegance to the sauce, creating a truly symphonic culinary experience that is both comforting and exquisitely refined.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Firm white fish fillets (e.g., cod, snapper, halibut)600 g, cut into 4-5 cm pieces
- Large shrimp300 g, peeled and deveined
- Large scallops200 g
- Limes2 , freshly juiced (divided)
- Sea salt1.5 teaspoons, or to taste
- Freshly ground black pepper0.5 teaspoon
- Dendê oil (red palm oil)60 ml (4 tablespoons)
- Yellow onion1 large, finely chopped
- Garlic4 cloves, minced
- Red bell pepper1 large, deseeded and thinly sliced
- Yellow bell pepper1 large, deseeded and thinly sliced
- Ripe tomatoes4 medium, deseeded and chopped
- Full-fat coconut milk800 ml (2 cans)
- Raw cashews50 g, lightly toasted
- Malagueta peppers1 , finely minced (optional, to taste)
- Fresh cilantro0.5 cup, chopped
- Fresh chives0.25 cup, chopped
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
In a large bowl, combine the fish pieces, shrimp, and scallops. Drizzle with the juice of one lime, 1 teaspoon of sea salt, and the black pepper. Gently toss to coat and let marinate in the refrigerator for at least 15 minutes while you prepare the other ingredients.
- 2Step 2
Place the lightly toasted cashews in a small food processor or mortar and pestle. Add 2 tablespoons of water and process until a smooth, thick paste is formed. Set aside.
- 3Step 3
Heat the dendê oil in a large, heavy-bottomed pot or a traditional clay moqueca pan over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
- 4Step 4
Stir in the minced garlic and malagueta peppers (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- 5Step 5
Add the sliced red and yellow bell peppers to the pot, followed by the chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and release their juices.
- 6Step 6
Pour in the full-fat coconut milk and stir well. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the cashew paste until fully incorporated, creating a rich and slightly thickened sauce. Taste and adjust seasoning with additional sea salt if needed.
- 7Step 7
Carefully arrange the marinated seafood over the simmering vegetable and coconut milk base. Do not stir vigorously, as this can break up the fish. Cover the pot and let the moqueca gently simmer for 10-12 minutes, or until the fish is flaky, the shrimp are pink, and the scallops are opaque. Avoid overcooking to maintain the seafood's tender texture.
- 8Step 8
Remove the pot from the heat. Stir in the remaining lime juice (from the second lime), half of the chopped fresh cilantro, and half of the fresh chives.
- 9Step 9
Ladle the Moqueca Baiana Real into serving bowls, ensuring each portion has a generous mix of seafood and sauce. Garnish with the remaining fresh cilantro and chives. Serve immediately, traditionally accompanied by white rice and farofa (toasted cassava flour).
- 10Step 10
Enjoy this exquisite taste of Bahia, a true symphony of the sea!
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.