Moqueca de Peixe: Bahian-Inspired Coconut Fish Stew

Ingredients and method

4 main-dish servings (planned portions; not kitchen-measured)

Ingredients

• 1 1/2 pounds (680 g) skinless, boneless cod or other firm white fish, thawed if frozen and cut into 4 roughly equal portions about 1 inch thick
• 1 tablespoon olive oil
• 1 medium yellow onion, sliced thinly
• 1 red bell pepper and 1 green bell pepper, seeds and white ribs removed, cut into 1/2-inch strips
• 2 garlic cloves, minced
• 2 medium ripe tomatoes (about 300 g), cut into small wedges
• 1 can unsweetened full-fat coconut milk, 13.5 ounces (about 400 ml), stirred smooth; not coconut beverage or sweet cream of coconut
• 2 tablespoons food-grade red palm oil labeled azeite de dendê
• 1/4 US cup chopped fresh cilantro leaves and tender stems, divided
• 3/4 teaspoon fine salt, divided, then adjust to taste
• 1/4 teaspoon freshly ground black pepper
• 1 small fresh red chili, seeded and finely chopped, optional
• Lime wedges, optional, for serving

Method

1. Thaw frozen fish in the refrigerator, following its package instructions. Check for pin bones and pat dry with paper towels. Season with 1/4 teaspoon of the salt and the black pepper, then refrigerate while preparing the vegetables. Keep raw-fish utensils separate from produce and serving dishes.
2. Use a wide, heavy 4-quart pot or deep skillet with a fitting lid. Warm the olive oil over medium heat. Add the onion and peppers and cook, stirring, until beginning to soften, about 6–8 minutes. Add the garlic and optional chili and cook for about 30 seconds.
3. Add the tomatoes, coconut milk, dendê oil, half the cilantro and remaining 1/2 teaspoon salt. Stir carefully and bring to a gentle simmer. Cook for about 5 minutes, until the tomatoes soften and there is enough hot sauce to surround the fish.
4. Nestle the fish in a single layer between the vegetables, spooning sauce over the tops. Reduce the heat to maintain a gentle simmer, cover and cook without vigorously stirring. Begin checking after 8 minutes; pieces about 1 inch thick may take roughly 10–15 minutes, depending on the pan and starting temperature.
5. Insert an instant-read thermometer into the thickest part of each portion. Cook until the fish reaches 145°F (63°C); the flesh should also appear opaque and separate easily. Time alone is not the endpoint. If some portions finish first, lift them onto a clean plate while the rest finish.
6. Taste the sauce and adjust the salt. Scatter the remaining cilantro over the stew. Serve promptly with arroz branco and optional lime wedges, lifting the fish gently so it stays in pieces. Refrigerate leftovers promptly in shallow containers.