Moqueca is a vibrant, fragrant Brazilian seafood stew. Unlike Mediterranean stews, this uses Dendê Oil (red palm oil) and coconut milk, creating a unique tropical flavor profile that is both creamy and bright.

Prep Time	Cook Time	Serves
20 minutes	20 minutes	4

Part A: Ingredients

• Fish: 1.5 lbs Firm White Fish (Snapper or Halibut), cut into large chunks.
• Marinade: Juice of 1 Lime, 2 cloves Garlic (minced), Salt.
• Stew: 2 Tbsp Olive Oil (or Dendê oil), 1 Onion (sliced), 1 Red Bell Pepper (sliced), 1 Yellow Bell Pepper (sliced), 2 medium Tomatoes (sliced).
• Liquid: 1 cup Coconut Milk, 1 Tbsp Tomato Paste, fresh Cilantro for garnish.

Part B: Instructions

Step 1: Marinate

1. Toss the fish chunks in the lime juice, garlic, and salt. Let it sit for 15 minutes.

Step 2: Layering

1. In a wide, shallow pot, heat the oil. Arrange half of the onions, peppers, and tomatoes in a layer at the bottom.
2. Place the marinated fish chunks on top of the vegetables.
3. Cover the fish with the remaining half of the vegetables.

Step 3: Simmer

1. Whisk the tomato paste into the coconut milk and pour it over the pot.
2. Cover and simmer over medium-low heat for 15-20 minutes. Do not stir the pot; let the fish steam gently between the vegetable layers.
3. Garnish with a handful of fresh cilantro and serve with white rice and farofa (toasted cassava flour).