Moqueca Baiana Brazilian Fish Stew

Ingredients

• 1.5 lbs Firm white fish (snapper or halibut), cut into chunks
• 2 tablespoons Lime juice
• 3 tablespoons Dendê oil (red palm oil)
• 14 oz Full-fat coconut milk
• 1 unit Large onion, sliced into rings
• 2 units Bell peppers (red and yellow), sliced into rings
• 3 units Tomatoes, sliced into rounds
• 4 cloves Garlic, minced
• 0.5 cup Fresh cilantro, chopped
• 1 teaspoon Salt and black pepper

Instructions

1. 1

   Marinate the fish chunks with lime juice, minced garlic, salt, and pepper for at least 20 minutes.

2. 2

   In a large clay pot or heavy-bottomed skillet, drizzle half of the dendê oil over the bottom.

3. 3

   Layer half of the onion rings, bell pepper rings, and tomato slices at the bottom of the pot.

4. 4

   Place the marinated fish pieces in a single layer over the vegetables.

5. 5

   Top the fish with the remaining onion, peppers, and tomatoes, then sprinkle with half of the cilantro.

6. 6

   Pour the coconut milk and the remaining dendê oil evenly over the layers.

7. 7

   Cover and simmer over medium-low heat for 20-25 minutes without stirring until the fish is opaque and vegetables are tender.

8. 8

   Garnish with the remaining fresh cilantro and serve hot over white rice.