Moqueca Baiana

Ingredients

• 800g firm white fish fillets such as grouper, snapper or cod, cut into 5cm pieces
• 3 tbsp lime juice
• 4 garlic cloves, crushed
• 2 tsp fine salt
• 1 tsp freshly ground black pepper
• 2 large onions, sliced into thin rings
• 2 ripe tomatoes, sliced into rounds
• 1 red pepper, sliced into rings
• 1 yellow pepper, sliced into rings
• 1 bunch coriander, chopped
• 6 spring onions, sliced
• 400ml coconut milk
• 3 tbsp dendê (red palm) oil
• 1 tbsp olive oil
• 1 malagueta or bird's eye chilli, chopped (optional)

Before you cook

• Pat the fish pieces dry with kitchen paper.
• Toss the fish with the lime juice, crushed garlic, salt and pepper in a bowl and leave it in the fridge for 20 minutes.
• Slice the onions, tomatoes and peppers into even rings about half a centimetre thick.
• Chop the coriander and slice the spring onions, keeping them together in one bowl.

Steps

1. Pour the olive oil into a wide, heavy pan or clay pot and swirl it to coat the base.
2. Lay half the onion rings across the bottom of the pan in an even layer.
3. Scatter half the pepper rings over the onions.
4. Arrange half the tomato slices on top of the peppers.
5. Sprinkle over half the coriander and spring onion.
6. Lay the marinated fish pieces on top in a single layer and pour over any marinade left in the bowl.
7. Cover the fish with the remaining onion, pepper and tomato in that order.
8. Add the chopped chilli now if you want heat.
9. Pour the coconut milk evenly over everything.
10. Set the pan over a medium heat, uncovered, and bring it to a gentle simmer without stirring.
11. Cover the pan, turn the heat to low and cook for 15 minutes.
12. Lift the lid and tip the pan gently from side to side to move the liquid through the layers, still without stirring.
13. Pour the dendê oil over the surface and cook uncovered for a final 5 minutes.
14. Check a piece of fish with a fork and take the pan off the heat as soon as it flakes.
15. Scatter over the last of the coriander and spring onion and serve straight from the pot with white rice.