Moqueca Baiana (Brazilian Fish Stew)

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of firm white fish fillets into 2-inch chunks and season them with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the juice of 0.5 lime.

2. 2

   Slice 1 large red bell pepper, 1 large yellow bell pepper, and 1 large white onion into thin strips, and mince 3 cloves of garlic.

3. 3

   Heat 2 tablespoons of dende oil in a large pot or Dutch oven over medium heat, then add the sliced red bell pepper, yellow bell pepper, and white onion, cooking for 5 minutes until softened.

4. 4

   Stir in the minced garlic and 2 ripe medium tomatoes, diced, and cook for another 3-5 minutes until the tomatoes begin to break down.

5. 5

   Pour in 400 ml of full-fat coconut milk and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, bringing the mixture to a gentle simmer.

6. 6

   Carefully add the seasoned fish chunks to the simmering sauce, ensuring they are mostly submerged, and cook for 10-15 minutes or until the fish is opaque and cooked through.

7. 7

   Remove the pot from the heat, stir in 0.5 cup of freshly chopped cilantro, and squeeze the juice of the remaining 0.5 lime over the stew before serving.