Moqueca (Brazilian Fish Stew)

• 2 pounds sea bass fillets, cut into large pieces
• 1 lime, juiced
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons palm oil
• 3 large tomatoes, diced
• 1 large onion, chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 bunch cilantro, chopped
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• 3 cloves garlic, minced
• 3 cups coconut milk
• 1 pound raw shrimp, peeled and deveined (optional)

1. Combine sea bass fillets, lime juice, salt, and pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
2. Heat palm oil in a large skillet over medium heat. Add tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, and garlic; cook and stir until fragrant, about 2 minutes. Add marinated sea bass and coconut milk. Reduce heat to low; cook for 12 minutes. Add shrimp. Continue cooking until sea bass flakes easily with a fork and shrimp is opaque, about 3 minutes more.

bass fillets, lime, salt, palm oil, tomatoes, onion, green bell pepper, red bell pepper, cilantro, green onions, parsley, garlic, coconut milk, shrimp

Taken from www.allrecipes.com/recipe/221447/moqueca-brazilian-fish-stew/ (may not work)