Bahian Moqueca: Layered Fish & Seafood Stew with Coconut Milk

Directions

1. 1

   Rinse the fish steaks with lime juice for about 1 minute, drain, then rinse under cold water. Repeat with the seafood.

2. 2

   Season the fish and seafood with salt and finely minced garlic. Set aside separately.

3. 3

   Thinly slice the onions, tomatoes, and green peppers into rounds. Roughly chop the cilantro and set aside.

4. 4

   Lightly coat the bottom of a clay pot or heavy casserole with olive oil. Layer rounds of onion, tomato, and pepper alternately with the fish steaks.

5. 5

   Finish with a final layer of vegetables — onion, tomato, pepper — completely covering the fish.

6. 6

   Pour the coconut milk and red palm oil evenly over everything. Cook uncovered over high heat.

7. 7

   About 5 minutes before the fish is done — when the flesh begins to flake — add the seafood and cook for the final 5 minutes.

8. 8

   Turn off the heat, scatter the chopped cilantro on top, cover tightly for 30 seconds to release the aromas, and serve piping hot.