Moqueca Baiana (Seafood Stew)

Ingredients

• about 450 g Shrimp
• about 450 g Firm White Fish (e.g., Cod, Tilapia)
• 2 tbsp Lime Juice
• 1 medium Onion
• 1 each Bell Peppers (Red and Yellow)
• 2 large Tomatoes
• 4 cloves Garlic
• 1 can Coconut Milk
• 2 tbsp Dendê Oil (Palm Oil)
• 1/4 cup Cilantro
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1In a medium bowl, combine the about 450 g shrimp and about 450 g firm white fish. Add the 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Gently toss to coat the seafood. Let it marinate for 15 minutes at room temperature.
2. 2Prepare your vegetables: peel and finely chop the 1 medium onion. Cut the 1 red bell pepper and 1 yellow bell pepper into 1.27 cm pieces. Peel and mince the 4 cloves garlic. Dice the 2 large tomatoes into 1.27 cm pieces. Finely chop the 1/4 cup cilantro.
3. 3Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 2 tbsp dendê oil and heat until it shimmers, about 1 minute. Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened, about 5-7 minutes.
4. 4Add the minced garlic to the pot and cook for 1 minute more until fragrant, stirring constantly. Add the diced tomatoes and cook for another 5 minutes, stirring occasionally, until they begin to break down.
5. 5Pour in the 1 can of coconut milk. Stir everything together and bring the liquid to a gentle simmer over medium-low heat. Do not boil vigorously.
6. 6Carefully add the marinated seafood (shrimp and fish) to the simmering liquid. Ensure the seafood is mostly submerged. Cook gently 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.
7. 7Stir in the chopped cilantro. Serve the Moqueca Baiana hot, ideally with white rice.

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