Moqueca Baiana (Fish Stew - SHELLFISH-FREE)

Ingredients

• about 680 g Firm white fish fillets (cod, halibut)
• 2 tbsp Lime juice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Bell pepper (red or yellow), sliced
• 1 14 oz can Diced tomatoes
• 1 13.5 oz can Coconut milk
• 2 tbsp Dendê oil (palm oil)
• 0.25 cup Cilantro, chopped
• 0.25 cup Green onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g firm white fish fillets with 2 tbsp lime juice, 1 tsp salt, and 0.5 tsp black pepper. Gently toss to coat the fish and let it marinate for 15 minutes at room temperature.
2. 2Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium onion, chopped, and 3 cloves garlic, minced. Sauté for 5 minutes until the onion is softened and the garlic is fragrant.
3. 3Add the 1 medium bell pepper, sliced, to the pot and cook for another 3 minutes until it begins to soften.
4. 4Stir in the 1 14 oz can diced tomatoes, 1 13.5 oz can coconut milk, and 2 tbsp dendê oil. Bring the mixture to a gentle simmer over medium heat (162.8°C / 160°C).
5. 5Carefully place the marinated fish fillets into the simmering sauce. Cover the pot and cook 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 63°C.
6. 6Remove the pot from the heat. Stir in the 0.25 cup cilantro, chopped, and 0.25 cup green onions, chopped. Serve the Moqueca Baiana hot with white rice.

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