Traditional Brazilian Fish Stew (Moqueca Baiana)

For Marinating the Fish

• 1 kg (2.2 lbs) firm white fish steaks (such as sea bass, cod, mahi-mahi, or halibut)
• Juice of 2 fresh Persian limes
• 4 garlic cloves, finely minced
• 1 tsp sea salt
• 1/4 tsp freshly cracked black pepper

For the Stew & Layers

• 3 tbsp extra-virgin olive oil
• 2 to 3 tbsp authentic Brazilian dendê (red palm) oil
• 2 medium yellow onions, sliced into rings
• 3 ripe firm tomatoes, sliced into rounds
• 1 red bell pepper, cored and thinly sliced into rings
• 1 yellow bell pepper, cored and thinly sliced into rings
• 1 cup full-fat coconut milk (200ml)
• 1 large bunch fresh cilantro, coarsely chopped
• 1/2 bunch scallions (green onions), finely chopped
• 1 small red chili (dedo-de-moça or jalapeño), seeded and finely minced (optional)

Marinating the Fish

1. 1

   Rinse the fish steaks briefly under cold water and pat completely dry with paper towels.

2. 2

   In a shallow dish, season the fish thoroughly with lime juice, minced garlic, salt, and black pepper. Refrigerate and let marinate for 20 to 30 minutes.

Layering the Pot

1. 3

   In a wide, heavy-bottomed Dutch oven or authentic clay pot, drizzle the olive oil and 1 tablespoon of dendê palm oil over the bottom.

2. 4

   Arrange a first bed using half of the sliced onions, tomatoes, and bell peppers. Scatter half of the chopped cilantro and scallions.

3. 5

   Place the marinated fish steaks in a single snug layer over the aromatics.

4. 6

   Crown the fish with the remaining tomatoes, onions, bell peppers, and fresh herbs.

5. 7

   Pour over the coconut milk, remaining dendê palm oil, and any residual marinade juice from the fish dish.

Gentle Simmering

1. 8

   Cover tightly and bring to a simmer over medium heat. Do not add any water; the fish and fresh vegetables release plenty of fragrant natural juices.

2. 9

   Once bubbling, reduce heat to low and simmer gently, covered, for 20 to 25 minutes until the fish flakes easily.

3. 10

   Do not stir with a utensil to avoid breaking the delicate fish steaks. Instead, occasionally swirl the pot gently by its handles.

4. 11

   Taste the broth and adjust salt to your preference. Remove from heat and finish with fresh cilantro on top.

5. 12

   Serve steaming hot with fluffy white rice, toasted manioc flour (farofa), and pirão (broth-thickened porridge).