Moqueca Baiana (Brazilian Seafood Stew)

Ingredients

• 1.5 lb Firm White Fish (cod, snapper)
• 0.5 lb Shrimp, peeled and deveined
• 2 tbsp Lime Juice
• 2 tbsp Olive Oil
• 1 medium Onion, chopped
• 1 medium Red Bell Pepper, chopped
• 1 medium Yellow Bell Pepper, chopped
• 4 cloves Garlic, minced
• 1 14 oz can Diced Tomatoes
• 1 13.5 oz can Coconut Milk
• 2 tbsp Dendê Oil (Palm Oil)
• 1/4 cup Cilantro, chopped
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cups cooked Gluten-Free Rice or Quinoa

Instructions

1. 1Cut the 1.5 lb firm white fish into 2-inch pieces. In a medium bowl, combine the fish pieces with the 0.5 lb shrimp and 2 tbsp lime juice. Let this marinate for 15 minutes.
2. 2Place a large pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tbsp olive oil and the 2 tbsp dendê oil.
3. 3Add the 1 medium onion, chopped, and the 1 medium red bell pepper, chopped, and the 1 medium yellow bell pepper, chopped, to the pot. Sauté for 5 minutes, or until the vegetables begin to soften.
4. 4Add the 4 cloves garlic, minced, to the pot and cook for 1 minute more, until fragrant.
5. 5Stir in the 1 14 oz can diced tomatoes, the 1 13.5 oz can coconut milk, the 1 tsp salt, and the 1/2 tsp black pepper. Bring the mixture to a gentle simmer.
6. 6Carefully add the marinated fish and shrimp from step 1 to the simmering liquid. Cover the pot.
7. 7Cook for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
8. 8Stir in the 1/4 cup cilantro, chopped. Serve the moqueca hot over the 2 cups cooked gluten-free rice or quinoa.

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