Moqueca de Peixe – Brazilian Fish Stew

Bahian fish stew with white fish, coconut milk, bell peppers, tomatoes and palm oil. A deep and fragrant dish from Brazil's coast – served with rice.

• 600 g white fish (cod or tilapia), cut into chunks
• Juice of 2 limes
• Salt and pepper
• 2 garlic cloves, minced
• 1 onion, sliced
• 2 bell peppers (red and green), sliced
• 2 tomatoes, diced
• 400 ml coconut milk
• 2 tbsp dendê oil (red palm oil) or vegetable oil
• 1 bunch cilantro, chopped
• 1 red chili, sliced (optional)

Method

1. 1
   Marinate fish with lime juice, salt and pepper for 20 minutes.
2. 2
   Heat dendê oil in a clay pot or heavy saucepan. Layer garlic, onion, bell peppers and tomatoes; cook until softened.
3. 3
   Add fish pieces and pour in coconut milk. Simmer gently until fish is cooked, about 15 minutes.
4. 4
   Garnish with cilantro and chili. Serve with white rice.