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Brazilian Bahia Moqueca Fish Stew

Recipe by
20 minutes
Prep: 5 | Cook: 10 | Servings: 2


  • 3 clams
  • 3 mussels
  • 3 shrimp
  • ¼ cup fresh cod or sea bass
  • ¼ cup squid
  • 1 whole crayfish
  • 1 crayfish tail
  • ¼ cup chopped garlic
  • 2 tablespoons white onion diced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons diced red tomato
  • ¼ cup okra sliced
  • ½ cup coconut milk
  • ¼ cup fish or shellfish stock
  • 2 tablespoons Brazilian Dende Oil
  • 1 tablespoon lime juice
  • 1 cup precooked jasmine rice, kept warm
  • 1 cup toasted cashews, chopped
  • ⅓ cup toasted coconut
  • Kosher salt and pepper to taste


  1. Preheat the oven to 350°F.
  2. Lay the cashews in a single layer on a baking sheet. Roast until they are just golden brown, 5-10 minutes. Remove from the oven to cool and set aside.
  3. In a medium sized sauté pan heat the oil until smoking. Add the clams, mussels, shrimp, onions, fish , crayfish tail, whole crayfish, tomato, okra and garlic. Cook over high heat for 1 minute or until mussels and clams start to open up. Reduce the heat and cover with a lid until all the mussels and clams have opened.
  4. Deglaze the pan with the fish stock. Add the coconut milk and cilantro. Cook for 2-3 minutes. Add the squid and lime juice and check for seasoning. Adjust with salt and pepper as needed.
  5. Pour into a pretty clay dish, garnish with toasted cashews and coconut.
  6. Serve over the rice.

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No Fail Recipes