Ingredients:
- 2 lbs (900g) white fish fillets (such as snapper or cod)
- Juice of 1 lime
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tomatoes, sliced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 can (400ml) coconut milk
- ½ cup (120ml) fish broth or water
- ¼ cup (60ml) palm oil (dendê oil)
- ¼ cup fresh cilantro, chopped
- ¼ cup green onions, chopped
Instructions:
- Marinate the fish: In a bowl, season the fish fillets with lime juice, salt, and pepper. Let them marinate for about 30 minutes.
- Sauté the aromatics: In a large pan over medium heat, add olive oil and sauté the onion, garlic, and bell peppers until softened.
- Layer the ingredients: Add the sliced tomatoes, followed by the marinated fish fillets. Sprinkle with paprika and cumin.
- Add liquids: Pour in the coconut milk and fish broth. Let it simmer over medium-low heat for 10-15 minutes, or until the fish is cooked through.
- Finish with palm oil: Stir in the palm oil and cook for another 2-3 minutes to enhance the flavor.
- Garnish and serve: Remove from heat and sprinkle with fresh cilantro and green onions. Serve hot with white rice and farofa.
Moqueca Baiana is a rich, flavorful Brazilian fish stew with coconut milk and palm oil, making it a deliciously creamy and aromatic dish. It’s a must-try for seafood lovers!
