Moqueca Baiana (Seafood Stew)

Ingredients

• about 450 g White Fish (Cod, Sea Bass)
• about 225 g Shrimp, peeled and deveined
• 2 tbsp Lime Juice
• 1 can Coconut Milk
• 3 tbsp Dendê Oil (Palm Oil)
• 1 medium Onion, chopped
• 1 medium Bell Pepper (Red or Yellow), chopped
• 2 medium Tomato, chopped
• 3 cloves Garlic, minced
• 0.25 cup Cilantro, chopped
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 cups White Rice, cooked

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

Instructions

1. 1In a medium bowl, combine the about 450 g white fish and about 225 g shrimp. Add the 2 tbsp lime juice, 1 tsp salt, and 0.5 tsp black pepper. Toss gently to coat everything. Let this marinate for 15 minutes at room temperature.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (around about 175°C / 175°C). Add the 3 tbsp dendê oil. Once the oil is shimmering, add the 1 medium onion, chopped; 1 medium bell pepper, chopped; and 3 cloves garlic, minced. Cook, stirring often, until the vegetables are softened, about 5 minutes. You should see them become slightly translucent.
3. 3Add the 2 medium tomatoes, chopped, to the pot. Cook, stirring occasionally, for another 5 minutes. The tomatoes should start to break down and release their juices.
4. 4Pour in the 1 can coconut milk. Stir everything together and bring the liquid to a gentle simmer. Do not let it boil rapidly.
5. 5Carefully place the marinated about 450 g white fish and about 225 g shrimp into the simmering coconut milk mixture. Ensure the seafood is mostly submerged. Cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork, and the shrimp are pink and firm. The internal temperature of the fish should reach 63°C.
6. 6Stir in the 0.25 cup cilantro, chopped. Taste the stew and add more salt or pepper if you think it needs it. The stew should be fragrant and the seafood cooked through.
7. 7Serve the Moqueca Baiana hot, spooned over the 4 cups white rice, cooked.

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