Bahian Fish Moqueca with Coconut Milk and Dende Oil

What you need

• 800 g (1 3/4 lb) firm white fish fillets, such as cod, halibut or sea bass, skinned
• 2 limes, 1 juiced, 1 cut into wedges
• 3 cloves garlic, finely chopped
• 1 tsp salt, divided
• black pepper, to taste
• 2 tbsp olive oil
• 1 onion, large
• 1 red bell pepper, seeded
• 1 green bell pepper, seeded
• 400 g (14 oz) tomatoes, 3 medium, ripe
• 1 fresh red chili, optional
• 1 bunch cilantro, chopped, divided
• 400 ml (14 oz) coconut milk, 1 can, full-fat
• 2 tbsp dende oil, red palm oil
• white rice, cooked, for serving

Method

Restated from the original video

1. 1

   Cut the fish into large chunks about 5 cm (2 in) across.

2. 2

   Toss the fish with the juice of 1 lime, half the garlic and 1/2 tsp of the salt. Refrigerate for 20-30 min, no longer, or the acid starts to firm the flesh.

3. 3

   Slice the onion, the red bell pepper, the green bell pepper and the tomatoes into thin rounds. Finely chop the chili.

4. 4

   Heat the olive oil in a wide heavy pot or deep frying pan over medium heat. Add half the onion and cook until it softens, 3-4 min, then stir in the rest of the garlic for 30 seconds.

5. 5

   Spread half the tomatoes and half the pepper rings over the onion. Arrange the fish on top in one layer, with any juices from the bowl.

6. 6

   Cover with the remaining onion, peppers and tomatoes, then scatter over the chili and half the cilantro. Season with the remaining salt and some black pepper.

7. 7

   Pour the coconut milk evenly over the top and drizzle with the dende oil.

8. 8

   Cover and bring to a gentle simmer over medium heat. Lower the heat and cook without stirring until the fish is opaque all the way through and flakes easily, 12-15 min. Shake the pot gently once or twice so nothing catches.

9. 9

   Taste the sauce and add salt if needed. Scatter over the remaining cilantro.

10. 10

    Serve from the pot with white rice and the remaining lime cut into wedges.

Imported from sandravalvassori.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.