Moqueca Baiana

Ingredients

• 2 lb firm white fish fillets, such as halibut or cod, cut in 2-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 3 tbsp fresh lime juice
• 1 1/2 tsp kosher salt, divided
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 ripe tomatoes, sliced in rounds
• 13.5 oz coconut milk
• 2 tbsp red palm oil
• 2 tbsp olive oil
• 1 malagueta or other small hot chile, minced
• 1/2 cup chopped cilantro, divided

Method

1. Toss the fish and shrimp with the garlic, lime juice and 1 tsp salt and let sit 20 minutes.
2. Layer half the onion, peppers and tomatoes in a wide heavy pot, lay the fish on top with half the cilantro, then cover with the rest of the vegetables. Keep the shrimp aside.
3. Pour the coconut milk, palm oil and olive oil over everything, add the chile and remaining salt and bring to a simmer over medium heat.
4. Cover and cook without stirring for 10 minutes, shaking the pot gently now and then.
5. Tuck in the shrimp and cook until the fish flakes and the seafood reaches 145°F, about 5 minutes more.
6. Scatter with the remaining cilantro and serve with white rice and farofa.

Notes