Cookbook:Moqueca de Peixe (Brazilian Seafood Stew)

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This is a recipe for the original Bahian moqueca de peixe.

• 1 kg fresh white fish, cut into two finger-wide strips/slices
• 1 lemon, juiced
• 2 mid-sized onions, cut into circular slices
• 2 bell peppers (one red, one green), cut into circular slices
• 1 clove of garlic, pressed
• 4 ripe tomatoes, optionally skinned then chopped
• 4 cilantro stems with leaves, finely chopped
• 12 tablespoons Azeite de dendê (a very tasty, heavy, saffron-colored palm oil, which may not be omitted under any circumstances)
• 200 ml coconut milk
• Salt
• Pepper

1. Leave the fish in a marinade made out of lemon juice and fine powdered pepper for at least 1 hour.
2. Put the fish, onions, bell peppers, garlic, tomatoes and the cilantro in numerous layers into a pot.
3. Pour the azeite de dendê and the coconut milk over all, and boil everything for 20 minutes. From time to time, ladle/scoop the liquid from the pot's bottom to its top. Be careful, in order to not break the fish!
4. Season to taste with salt.
5. Serve with white rice.

• To get the best taste you have to add more salt than you might think.
• Try using coal fish.