Moqueca, a dish from Brazil’s Bahia region, is a stew of white fish cooked with coconut milk, bell pepper, and palm oil. Its vibrant color and tropical aroma make it a signature of coastal cuisine.
Marinate the fish with lemon juice and salt for 15 minutes.
Sauté the onion and garlic in olive oil over medium heat until softened, about 6 minutes.
Add the tomato and bell pepper slices and cook for 5 minutes, then place the fish on top.
Add the coconut milk and cover the pot. Simmer over low heat for 12–15 minutes, until the fish is cooked through.
Sprinkle with fresh cilantro and serve hot with rice.
Store in a covered container in the refrigerator for up to 2 days. Freezing is not recommended because it may affect the fish’s texture. Allergen: Fish is present according to the ingredient list. Check packaged product labels for other allergens.
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