Peixada Baiana is a technical Brazilian stew made by simmering fish fillets in coconut milk and spices over low heat. The heat must be kept steady so the sauce thickens without splitting.
Cook the onion, tomato and red pepper over medium heat for 10 minutes.
Add the coconut milk and simmer over low heat for 40 minutes until thickened.
Add the fish fillet to the sauce, stir gently and cook for another 15 minutes.
Do not let the sauce boil hard; keep it at a gentle simmer, or the coconut milk may split. Add the fish last and avoid stirring too much, or it will fall apart. Allergens: contains fish.
Adding a pinch of fresh cilantro to the sauce brings a refreshing final touch to the stew.
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