Moqueca Baiana

Name: Moqueca Baiana
Total time: 1 h
Yield: 4 servings
Ingredients: 700 g firm white fish, cut into large pieces; 300 g raw prawns, peeled and deveined; 60 ml fresh lime juice; 3 garlic cloves, finely chopped; 300 g onions, sliced; 500 g tomatoes, sliced; 1 red pepper, sliced; 1 yellow pepper, sliced; 400 ml coconut milk; 30 ml dendê palm oil; 15 ml olive oil; 30 g cilantro; 3 scallions; Chilli and fine salt, to taste

A Bahia-style fish and prawn stew layered with tomato, onion and peppers, rounded with coconut milk and exactly measured dendê palm oil.

1 hrFish + prawnsFeaturing Coco Coconut Milk, DJ Dendê, Finn, The Prawn Duo

Ingredients

700 g firm white fish, cut into large pieces
300 g raw prawns, peeled and deveined
60 ml fresh lime juice
3 garlic cloves, finely chopped
300 g onions, sliced
500 g tomatoes, sliced
1 red pepper, sliced
1 yellow pepper, sliced
400 ml coconut milk
30 ml dendê palm oil
15 ml olive oil
30 g cilantro
3 scallions
Chilli and fine salt, to taste

Three essential steps

Combine the fish with lime, garlic and salt and refrigerate for 30 minutes. Warm the olive oil in a wide heavy pan and layer the onion, tomato and both peppers.
Arrange the fish in one layer, add cilantro, then pour in the coconut milk and exactly 30 ml dendê. Cover and keep at a gentle simmer until the fish is nearly done.
Add the prawns only near the end and cook until the seafood reaches 145°F / 63°C and the prawns are opaque and tender. Finish with scallions, cilantro, chilli and salt without breaking the fish.