Brazilian Fish Stew / Moqueca

Marinate the fish and shrimp with lime juice, salt, and black pepper for 30 minutes.

Heat palm oil in a large pot over medium heat until shimmering.

Sauté onion and garlic until translucent, about 3-4 minutes.

Add bell pepper and chili pepper; cook until softened, about 5 minutes.

Stir in tomatoes and bay leaves; simmer for 5 minutes until tomatoes break down.

Pour in coconut milk and bring to a gentle simmer.

Add the marinated fish and shrimp to the pot, ensuring they're submerged.

Cover and cook for 10-15 minutes, until the seafood is cooked through.

Stir in chopped cilantro and green onion just before serving.

Serve hot with rice and lime wedges on the side.

Equipment Needed

Dietary

Allergens