Moqueca Baiana

• 720 g Firm white fish (snapper/cod), 4–5 cm chunks
• 4 tbsp Lime juice
• 2 tsp Kosher salt
• 3 cups Coconut milk
• 4 tbsp Dendê (palm) oil
• 4 tsp Olive oil
• 2 Onions, thinly sliced
• 2 Red bell peppers, thinly sliced
• 4 Tomatoes, sliced
• 8 cloves Garlic, minced
• 1/2 cup Cilantro, chopped
• to taste Scotch bonnet or malagueta (optional), sliced

Instructions

1. Step 1: Toss fish with lime juice and salt; marinate 15 minutes.
2. Step 2: Heat olive oil in a clay pot. Layer half the onions, peppers, and tomatoes; add garlic. Lay fish on top; cover with remaining vegetables.
3. Step 3: Pour in coconut milk and drizzle dendê oil. Bring to a gentle simmer over medium-low heat.
4. Step 4: Cook 10–15 minutes without stirring (to keep fish intact) until fish flakes easily.
5. Step 5: Finish with cilantro and optional chile. Adjust salt and acidity with a little more lime. Serve with rice and farofa.