How To Make Moqueca Baiana (Brazilian Fish Stew)

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.

Add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes.

Stir in diced tomatoes and cook until they break down, about 5 minutes.

Add coconut milk, water, bay leaves, and chili pepper; bring to a simmer.

Gently add the marinated fish and shrimp to the pot, ensuring they are submerged.

Cover and cook for 15-20 minutes, until the seafood is cooked through.

Stir in chopped cilantro and adjust seasoning with salt and black pepper.

Remove from heat and let rest for 5 minutes before serving.

Serve hot over cooked rice with lime wedges on the side.

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