Moqueca de Peixe

by Tazia DeOlivera

Brazilian Fish Stew


  • 2 lbs. cod fillets, cut into 2-inch-thick strips
  • 5 garlic cloves, minced
  • 2 cups onion, diced
  • 1/3 cup lime juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. dendé (palm oil, can be found on-Island at the Vineyard Grocer in Vineyard Haven)
  • 2 Tbsp. peanut oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 3 sprigs fresh cilantro, minced
  • 1 cup coconut milk
  • salt and black pepper, to taste

Coat fish fillets with lime juice, combine with two of the minced garlic cloves, salt and pepper in a large bowl and let marinate for 30 minutes. Mince the remaining vegetables and sauté them in a skillet with olive oil over low heat for 15 minutes. Add the coconut milk, dendé oil, and peanut oil, stir together, and then add the fish. Simmer for 5 minutes. Sprinkle with cilantro. Serve with white rice. For a spicy variety, sprinkle your favorite hot sauce on top.

Recipe yields 4 to 6 servings.