Moqueca Baiana (Brazilian Coconut Fish Stew)

• 2 Lime, juicy
• 3 cloves Garlic
• ½ tsp Chili flakes
• 700 g White fish fillet, skinless
• 2 tbsp Palm oil
• 1 large Yellow onion
• 1 large Red pepper
• 500 g Tomato, ripe
• 400 ml Coconut milk, full-fat
• 20 g Fresh coriander
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Finely grate or crush the garlic into a bowl, then stir in the juice of 1 lime, the chili flakes, 1 tsp of the fine sea salt, and the black pepper. Cut the fish into large chunks and turn them through the lime mixture. Set aside while you prepare the vegetables.
2. Slice the onion and red pepper into thin strips, and cut the tomatoes into wedges. Pick the coriander leaves and finely chop the stalks, keeping them separate. Cut the remaining lime into wedges for serving.
3. Warm the palm oil in a Dutch oven over medium heat. Add the onion with a pinch of the remaining salt and cook for 5 to 6 minutes until softened but not browned. Stir in the chopped coriander stalks for 30 seconds until fragrant.
4. Add the red pepper and cook for 3 minutes, stirring occasionally. Tip in the tomatoes and cook for 5 minutes until they start to break down and look saucy. Pour in the coconut milk and bring to a gentle simmer.
5. Nestle the fish into the simmering sauce in a single layer and spoon a little sauce over the top. Cover and cook gently for 8 to 10 minutes, until the fish is opaque and flakes easily. Taste and adjust with the remaining salt and a squeeze of lime if needed.
6. Scatter over most of the coriander leaves and let the stew stand off the heat for 3 minutes so the flavours settle. Serve hot with lime wedges and the remaining coriander on top. This is traditionally served with rice.

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