Moqueca Bahia Fish Stew

• 2 pounds fish steaks, such as halibut, monkfish, tilefish, or swordfish
• Salt and freshly ground white pepper, to taste
• 3 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 2 medium onions, chopped
• 1 medium red bell pepper, cored, seeded, deveined, and chopped
• 1 medium green bell pepper, cored, seeded, deveined, and chopped
• 1 garlic clove crushed
• 3 large ripe tomatoes, peeled, seeded, and chopped
• 1 pound hubbard (winter squash) or pumpkin, peeled and cut into 1/2-inch cubes
• 1 cup fresh or canned unsweetened coconut milk
• 1 tablespoon good-quality dende oil (palm oil) (see Note)
• 2 green plantains, peeled and sliced into l-inch-thick rounds
• 1/2 cup chopped fresh cilantro
• 4 scallions, chopped (include some of the green)
• Boiled rice and hot pepper sauce, for serving

1. Season the fish with salt and pepper and drizzle with 2 tablespoons of the lime juice.
2. Set aside.
3. In an ovenproof casserole, heat the olive oil over medium heat.
4. Add the onions and saute until wilted, about 5 minutes.
5. Add the red and green peppers and garlic and saute until wilted, about 8 minutes.
6. Add the tomatoes and squash and bring to a simmer.
7. Stir in the coconut milk and dende oil and bring to a simmer.
8. Add the plantains and cilantro, season with salt and pepper, and bury the fish in the sauce.
9. Bake for 20 minutes until the fish flakes easily.
10. Stir in the remaining 1 tablespoon lime juice and sprinkle with the scallions.
11. Serve with rice and hot pepper sauce.

fish, salt, lime juice, olive oil, onions, red bell pepper, green bell pepper, garlic, tomatoes, winter, milk, oil, green plantains, fresh cilantro, scallions, rice

Taken from www.cookstr.com/recipes/moqueca-bahia-fish-stew (may not work)