Moqueca de Peixe (Fish Stew)

Generally there are two kinds of moquecas: moqueca baiana from the state of Bahia in the northeast of Brazil, and moqueca capixaba from the state of Espírito Santo in the southeast of Brazil. The baiana version is made with dendê (palm) oil while the capixaba version uses olive oil instead. Both are cooked in a clay pot with the ingredients and stewed down in coconut milk to perfection.

This recipe is for a Bahian version. Try it this week when you’re feeling for something yummy, scrumptious, and satisfying. For a completely vegetarian version, try substituting the fish for bananas or cook with plantains instead.

2 lb (1 kg) snook, grouper, or other firm, non-flaking white fish, cut into steaks or large chunks
juice of 1 lime
salt and black pepper to taste
1 Tbsp extra-virgin olive oil
4 medium tomatoes
1 medium green bell pepper
1 medium red bell pepper
1/4 cup firmly-packed chopped cilantro
3 Tbsp dendê oil*
2 cups coconut milk
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Season the fish with the lime juice, olive oil and salt and pepper to taste. Marinade for 30 minutes. In a blender or food processor, blend the tomatoes, the onion, peppers and the cilantro until you have a homogeneous but still slightly chunky liquid. In a large frying pan, add the dendê oil, then add the mixture from the blender and cook for about 5 minutes, or until the sauce is hot and bubbling. Add the fish, covering the pieces with the tomato mixture and cook for one or two minutes. Stir in the coconut milk, bring to a simmer and cook for about 25 minutes, or until the fish is completely cooked and the sauce has thickened. Serve in a decorative earthenware bowl.  Garnish with cilantro leaves, a few rings of onions, and bell peppers if desired. Serve with white rice and a good, preferably home-style, hot sauce.