Moqueca Bahia Fish Stew

  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)

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