Moqueca de Peixe (Brazilian Seafood Stew)
Moqueca de peixe is the Bahian original, a fish stew built from layered vegetables and cooked without stirring. The defining ingredient is azeite de dendê, a heavy, saffron-colored palm oil that gives the broth its color and its deep, earthy richness, and it cannot be swapped out. Coconut milk softens it, while lemon-marinated white fish, tomatoes and cilantro keep it bright. Ladling the liquid over the top keeps the fish whole.
Instructions
Cut the fish into strips about two fingers wide. Marinate it in the lemon juice with a little finely ground pepper for at least 1 hour.
Slice the onions and bell peppers into rounds. Press the garlic, chop the tomatoes (skinning them first if you like), and finely chop the cilantro stems with their leaves.
Layer the fish, onions, bell peppers, garlic, tomatoes and cilantro in a pot, building up several layers.
Pour the azeite de dendê and the coconut milk over the top. Bring the pot to a boil and cook for 20 minutes.
During cooking, every so often ladle some of the liquid from the bottom of the pot over the top. Go gently so the fish stays in pieces and does not break apart.
Season with salt to taste. The stew usually needs more than you expect, so keep tasting until the flavors come forward. Serve with white rice.
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