Brazilian Moqueca with DendĂȘ Oil and Lime-Cilantro Rice
Prep 20 min · Cook 25 min · Serves 2 · medium
A vibrant Bahian fish stew simmered in coconut milk and dendĂȘ oil with bell peppers, tomatoes, and fresh cilantro. This aromatic, brothy braise celebrates the African-Portuguese culinary heritage of Brazil's coast, served with fluffy cilantro-lime rice and sautĂ©ed collard greens for authentic regional depth.
Ingredients
- 14 oz firm white fish fillets (halibut or sea bass), cut into 2-inch chunks
- 2 tbsp dendĂȘ oil (or substitute coconut oil), essential for authentic flavor
- 1 medium yellow onion, diced
- 1 whole red bell pepper, diced
- 4 whole garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1.5 cups plum tomatoes, diced, fresh or canned
- 0.75 cup coconut milk, full-fat
- 0.5 cup fish or vegetable stock, low-sodium
- 0.25 cup fresh cilantro, chopped, divided
- 2 tbsp fresh lime juice, divided
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
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