1/2cupfish or chicken stock(I always use chicken - **see notes)
1 14-ozcan full-fat coconut milk(stirred)
½cupchopped fresh cilantroor use green onions or parsley
lime wedgesfor serving
Instructions
Pat the fish dry and cut it into large chunks. Place in a bowl and marinate with lime juice, garlic and salt. Set aside to marinate while you make the sauce. Do not marinate for longer than 30 minutes.
Heat the olive oil in a large 12-inch skillet over medium heat. Add the onion and season with a pinch of salt. Sauté until translucent, about 3 minutes. Add the green pepper, red pepper, chili, and garlic and cook, stirring occasionally, about 3 minutes more. Stir in the tomato paste and 1 tablespoon dendê oil, if using. Add the tomatoes, 1/2 teaspoon salt, a few grinds of black pepper, paprika, cumin and coriander (if using). Cook until tomatoes have started to break down, about 2 to 3 minutes.
Deglaze the pan with chicken broth then pour in the coconut milk. Simmer over low heat, stirring occasionally, until sauce thickens, about 3-4 minutes. Stir in the remaining tablespoon of dendê oil, if using.
Nestle in the fish pieces and cook, occasionally spooning sauce over fish, for 3-4 minutes or until fish is just cooked through. Taste for seasoning adding a pinch more salt if needed. Stir in chopped cilantro.
Carefully ladle fish and broth into a bowl, top with white rice and a few squeezes of lime.
Notes
*Dendê oil: If omitting dendê oil, stir in some coconut oil, or a little more olive oil, instead.**Fish or chicken stock (broth) - I like a brothy moqueca so I add some fish or chicken stock which also helps deglaze the pan. Omit it if you don't have any on hand but don't use water which could make the stew taste bland.TIPS:Don’t overmarinate the fish. Acid will degrade the texture of fish so don't marinate for longer than 20-25 minutes. Buy thicker cuts of fish. Particularly if buying cod, make sure you get the thickest cut possible. Otherwise the fish will fall apart in the stew.Be careful not to overcook the fish. Fish can get a rubbery texture if overcooked. Make sure you cook it only until it flakes easily.Don't stir the stew once you add the fish. Stirring the stew will cause the fish to fall apart. Instead, spoon sauce over the fish to make sure it is soaking it up.Thoroughly thaw frozen fish. Frozen fish will work but make sure it is completely thawed before adding it to the stew.