Bahian Moqueca Fish Stew

Coconut‑laced Brazilian fish stew with tomatoes, bell pepper and dendê oil, ladled over rice.

Ingredients

• 1 lb firm white fish chunks
• Juice of 1 lime, salt
• 1 tbsp dendê or palm oil + 1 tbsp olive oil
• 1 onion, 1 bell pepper, sliced
• 2 cloves garlic, minced
• 14 oz diced tomatoes
• 1 cup coconut milk, 1/2 cup fish stock
• 2 tbsp cilantro
• 2 cups cooked white rice

Instructions

1. PREP AHEAD
2. - Cube firm white fish; toss with lime juice and ½ tsp salt; rest 10 min.
3. - Slice onion and bell pepper; mince garlic.
4. - Measure diced tomatoes, coconut milk, fish stock; chop cilantro.
5. COOKING STEPS
6. 1. Heat palm oil and olive oil in wide pot over medium. Add sliced onion and bell pepper; sauté 3 min.
7. 2. Stir in garlic; cook 30 sec. Add tomatoes and fish stock; simmer 5 min.
8. 3. Nestle marinated fish pieces in sauce; pour in coconut milk. Simmer gently 10 min until fish flakes.
9. 4. Scatter chopped cilantro; taste salt. Ladle fragrant moqueca over steamed white rice.
10. (Active time ≈ 15 min | Total ≈ 30 min)

Nutrition Facts