Moqueca Baiana

• 180 g Firm white fish (snapper/cod), 4–5 cm chunks
• 1 tbsp Lime juice
• 1/2 tsp Kosher salt
• 3/4 cup Coconut milk
• 1 tbsp Dendê (palm) oil
• 1 tsp Olive oil
• 1/2 Onion, thinly sliced
• 1/2 Red bell pepper, thinly sliced
• 1 Tomato, sliced
• 2 cloves Garlic, minced
• 2 tbsp Cilantro, chopped
• a few 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.