Moqueca Baiana (Seafood Stew)

Ingredients

• about 680 g Firm White Fish (Cod, Sea Bass)
• about 225 g Shrimp, peeled and deveined
• 2 tbsp Lime Juice
• 2 tbsp Coconut Oil
• 1 medium Onion, chopped
• 1 medium Red Bell Pepper, chopped
• 1 medium Yellow Bell Pepper, chopped
• 4 cloves Garlic, minced
• 1 28 oz can Diced Tomatoes
• 1 13.5 oz can Coconut Milk, full-fat
• 2 tbsp Dendê Oil (Palm Oil)
• 1/2 cup Cilantro, chopped
• 1 tsp Salt
• 1/2 tsp Black Pepper
• to taste Hot Sauce (optional)

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 and about 225 g shrimp with the 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let this marinate for 15 minutes.
2. 2Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C. Add the 1 medium onion, chopped, and the 1 medium red bell pepper, chopped, and the 1 medium yellow bell pepper, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Add the 4 cloves garlic, minced, to the pot and cook for 1 minute more, until you can smell the garlic, about 1 minute.
4. 4Stir in the 1 28 oz can diced tomatoes, the 1 13.5 oz can coconut milk, the 2 tbsp dendê oil, the 1/2 cup cilantro, chopped, an additional 1 tsp salt, and 1/2 tsp black pepper. If using, add the hot sauce. Bring the mixture to a gentle simmer.
5. 5Carefully place the marinated fish and shrimp into the simmering liquid. Cover the pot and cook for 8 to 10 minutes, or until the seafood is opaque and cooked through. The fish should flake easily with a fork, and the shrimp should be pink and firm. The internal temperature of the fish should reach 63°C.
6. 6Serve the Moqueca Baiana hot, ideally with white rice.

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