Moqueca Baiana (Dairy-Free Brazilian Fish Stew)

Ingredients

• 1.5 lbs Firm white fish fillets (such as cod or sea bass)
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• 1 28 oz can Canned diced tomatoes
• 1 13.5 oz can Coconut milk (full-fat)
• 2 tbsp Dendê oil (palm oil)
• 1/4 cup Cilantro
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Cut the 1.5 lbs firm white fish fillets into 2-inch pieces. In a bowl, combine the fish pieces with the 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let this marinate for 15 minutes.
2. 2Prepare your vegetables. Peel and finely chop the 1 medium onion. Seed and cut the 1 medium red bell pepper into 1/2-inch pieces. Peel and mince the 3 cloves garlic.
3. 3In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp olive oil over medium heat (350°F / 175°C). Add the chopped 1 medium onion and the 1/2-inch pieces of 1 medium red bell pepper. Sauté for 5 minutes, or until the vegetables begin to soften. Add the minced 3 cloves garlic and cook for 1 minute more, until fragrant.
4. 4Pour in the 1 28 oz can diced tomatoes, the 1 13.5 oz can full-fat coconut milk, and the 2 tbsp dendê oil. Stir to combine. Add the remaining 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a gentle simmer over medium heat (350°F / 175°C).
5. 5Carefully add the marinated fish pieces to the simmering liquid in the pot. Ensure the fish is mostly submerged. Cover the pot and cook for 8 to 10 minutes. The fish is done when it is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. 6Remove the pot from the heat. Stir in the 1/4 cup chopped cilantro. Serve the Moqueca Baiana hot, ideally with white rice.

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