Ingredients

• 1 lbs / 500g firm white fish fillet , no skin, cut into 1"/2.5 cm cubes, Note 1
• 1 tbsp lime juice
• 1/4 tsp Kosher salt
• Black pepper
• 1 tbsp olive oil
• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, finely diced yellow or white
• 1 red capsicum/bell pepper large, halved and sliced
• 1 1/2 tsp sugar
• 1 tbsp cumin powder
• 1 tbsp paprika, Note 4
• 1 tsp malagueta pepper powder, optional, Note 5
• 1/2 tsp Kosher salt
• 14 oz / 400ml coconut milk, full fat best
• 14 oz / 400ml canned crushed tomatoes
• 1 cup fish broth/stock or chicken or vegetable
• 1-2 tbsp lime juice, plus more for serving
• 3 tbsp roughly chopped fresh cilantro/coriander, plus more for serving

Directions

• Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
• Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.
• Reduce the stove to medium high and heat 1 1/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
• Add the bell peppers and cook for 2 minutes.
• Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
• Return the fish to the broth to reheat - about 2 minutes.
• Stir through lime juice.
• Garnish with cilantro/coriander and serve with rice or Lime Rice.

Notes

• 5-31-25
• I used
• Chilean Sea Bass
• Mexican Paprika
• Mexican Cumin
• Arbol Chili Powder
• 1. Fish - This dish is best made with firm white fish fillets because they hold their shape better. Firm white fish fillets include: Tilapia, hake, ling, blue-eye trevalla, emperors, mahi-mahi (dolphinfish), monkfish, halibut, cod, bass, catfish, John/silver Dory, barramundi, bream, hoki, any kind of snapper (which is what I used).
• Salmon and trout also fantastic. I personally avoid fish that goes dry if cooked even slightly too long, like swordfish and tuna. If you use these fish take care not to overcook them.
• 2. Coconut milk - full fat is best because the coconut flavour is in the fat.
• 3. Fish broth/stock - I am a bit fussy when it comes to store bought fish stock. I only use store bought if I get a "good" one (read: expensive). Otherwise, I prefer chicken or vegetable stock (every day brands ok).
• 4. For a Moqueca Baiana recipe, which is a traditional Brazilian seafood stew, you'd want a paprika that complements the dish's flavors. Consider using:
• Smoked Paprika
• Smoked paprika can add a deep, smoky flavor that pairs well with the seafood and spices in Moqueca Baiana.
• Sweet Paprika
• If you prefer a milder flavor, sweet paprika can add a subtle, slightly sweet note to the dish without overpowering the other ingredients.
• Brazilian-Style Paprika Blend
• If available, a paprika blend specifically designed for Brazilian cuisine or Moqueca Baiana might be an excellent choice, as it would be tailored to the dish's flavor profile.
• Choose the type of paprika that fits your taste preferences and the flavor profile you're aiming for in your Moqueca Baiana.
• 5. An appropriate substitution for Malagueta pepper powder would depend on the desired level of heat and flavor. Here are some options:
• Similar Heat Level
• 1. Cayenne pepper: A popular substitute, cayenne pepper has a similar spicy flavor.
• 2. Red pepper flakes: These can add a similar level of heat, though the flavor might be slightly different.
• Milder Options
• 1. Paprika: Sweet or smoked paprika can add a mild, sweet flavor without the intense heat.
• 2. Ancho chili powder: This has a milder, slightly sweet flavor.
• Spicier Options
• 1. Ghost pepper powder: For those who like extreme heat, ghost pepper powder is significantly hotter.
• 2. Habanero powder: This adds intense heat and a fruity flavor.

Photos