Moqueca filet of hake fillet

The fish moqueca is a typical fish stew found all over Brazil, but more specifically in the states of Bahia and Espírito Santo. Although the exact origin of the moqueca fish dish is unknown, the first writings that mention it date from 1554, making it one of the oldest and most traditional dishes in the country! Over the years, the recipe has been modified in some details until reaching the versions that are popular today.

Here at TudoReceitas we show you how to make hake fillet moqueca following the traditional recipe of the state of Bahia. This dish is perfect for Easter and Easter, however it can be eaten at any time of the year. Check it out, gather the ingredients and prepare this rich, healthy and flavorful suggestion!

Ingredients for making hake fillet moqueca:

 4 fillets of hake

 1 green pepper

 1 red pepper

 2 onions

 1 handful of fresh coriander

 400 milliliters of coconut milk

 1 drizzle of palm oil or olive oil

 3 cloves of grated garlic

 1 lemon

 3 ripe tomatoes

 chives to taste

 black pepper to taste

 salt to taste

How to make moqueca de filet de haluza:

Rinse the hake fillets and, if necessary, remove the thorns. Place in a container and season with a part of the grated garlic, salt and pepper to taste.

Tip: If using frozen hake fillet, allow to thaw completely before seasoning.

Also add the lemon juice and reserve the fish in the refrigerator for at least 30 minutes, in order to get the taste of these spices.

Tip: seasoning the hake with lemon is a trick so that it does not fall apart easily while cooking.

Meanwhile, sanitize the vegetables. Cut the peppers (without the seeds), an onion and the tomatoes into slices and finely chop the coriander, chives and the other onion.

Remove the hake from the fridge. Bring to a low heat a pan with a drizzle of olive oil and sauté the chopped onion for a few minutes, until tender. Then brown the fish fillets for 2 minutes on each side.

Then, without removing the pan from the heat, add a layer of red and green peppers over the fish and season with a little salt. Now add a layer of sliced ​​onion and tomato and season with salt and pepper to taste.

Without stirring, continue layering the vegetables until finished. At the end, add the chopped coriander and chives, which will give a more aromatic taste in this recipe for Bahian moqueca.

Finally add the coconut milk, at all to distribute it throughout the pan, but without stirring. Cover and, when it starts to boil, leave on medium heat for another 5 minutes.

Tip: you don't need to add water to the moqueca to cook the ingredients, they will cook in coconut milk and juices that the vegetables will release.

After the 5 minutes, add a little palm oil over all the ingredients and raise the heat, so that the moqueca preparation finishes cooking faster. Preferably, leave the pan half covered now.

Tip: palm oil is a typical moqueca ingredient, however you can substitute olive oil if you prefer.

Let your Bahia moqueca cook for another 10 minutes over medium heat. If you notice that the broth is drying out, add half a glass of filtered water and cover completely to prevent loss of broth through evaporation.

Tip: if you want to prepare a hake fillet moqueca with shrimp, add shrimp to taste in this step.

After that time your hake moqueca is ready! Serve hot and with these accompanying suggestions for moqueca:

Banana crumbs

plain white rice

Sauté potatoes

Make this wonderful dish and let us know in the comments what you think. Enjoy your food!

If you liked the hake fillet moqueca recipe, we suggest you enter our moqueca recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the roasted corn recipe/ chocolate chiffon cake recipe/ ice cream alfajores recipe/ covered rice recipe/ rice with chicken recipe/ Astragalus, properties and benefits.