Moqueca Baiana (Brazilian Fish Stew)

Marianna Orlinkova

2 pounds sea bass (or other firm white fish, like fresh cod or mahi mahi), rinsed, pin bones removed, cut into large 2 to 3-inch chunks.

1 pound large shrimp, peeled and deveined (you can use raw or precooked)

Juice of one lime

Salt and freshly ground black pepper, to taste

About ⅓ cup olive oil, divided

2 garlic cloves, crushed

1 red chili pepper, finely chopped (substitute: a pinch of red pepper flakes)

2 large tomatoes, sliced

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1 large red onion, sliced

1 large bunch of cilantro, chopped

1 14-ounce can coconut milk

2 tablespoons dendê (red palm) oil, or to taste

1 fish, shrimp or vegetable bouillon, crumbled

Directions at oliviascuisine.com

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