Brazilian Moqueca Baiana

🔥 Prep

• Pat dry the 600 g white fish fillet and cut into 3‑cm chunks.
• Season the fish pieces with 1.5 tsp salt and 0.5 tsp black pepper, set aside.
• Dice the 1 pcs red bell pepper and 1 pcs yellow bell pepper into 1‑cm strips.
• Core and chop the 3 pcs Roma tomatoes into 1‑cm dice.
• Peel and finely chop the 1 pcs yellow onion.
• Peel and mince the 4 cloves garlic.
• Roughly chop the 0.5 cup fresh cilantro leaves.
• Thinly slice the 1 pcs red chili (remove seeds for less heat if desired).
• Measure out 2 tbsp dende red palm oil, 1 tbsp extra virgin olive oil, 2 tbsp lime juice, 150 ml fish stock, and 100 ml water, having them ready.

🔥 Cook

• 1. Heat the 2 tbsp dende red palm oil and 1 tbsp extra virgin olive oil in a large deep skillet or pot over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 3 minutes until translucent.
• 3. Stir in the minced garlic and sliced red chili, cooking for 30 seconds until fragrant.
• 4. Add the diced red and yellow bell peppers, and cook for 4 minutes over medium heat, stirring occasionally.
• 5. Pour in the chopped tomatoes and continue to cook for 5 minutes, allowing them to soften and release juices.
• 6. Stir in the coconut milk (400 ml), fish stock (150 ml), and water (100 ml), then bring the mixture to a gentle simmer over medium-low heat.
• 7. Nestle the seasoned fish chunks into the simmering broth, ensuring they are mostly submerged.
• 8. Reduce heat to low and simmer gently for 8‑10 minutes, or until the fish is opaque and flakes easily with a fork.
• 9. Finish the stew by stirring in the 2 tbsp lime juice and chopped cilantro; let it sit for 1 minute off heat to retain freshness.

🔥 Serve

• Spoon the Moqueca Baiana into warm shallow bowls, garnishing with an extra sprinkle of cilantro if desired.
• Accompany with steamed white rice or farofa (toasted cassava flour) for a traditional Brazilian touch.
• Serve with lime wedges on the side for an additional burst of acidity.