Fish Muqueca or Fish Stew Bahian style by Paula Santos
2 1/2 pounds of fish- red snapper, bass, or grouper
2 tomatoes ( 1 chopped, 1 sliced)
2 onions (1 chopped, 1 sliced)
1 green pepper ( half chopped, half sliced)
One bunch of fresh cilantro (half chopped, half in pieces)
8 oz coconut milk
4 oz Palm oil
Seasoning for the fish
Marinate the fish at least for one hour in a paste of 2 garlic cloves, juice of 1 lemon, some cilantro, salt and black pepper.
Prepare a saucepan or if possible a clay casserole . Put some of the sliced onion in the bottom to avoid the fish sticking to the dish.
Take the chopped vegetables and with a pestle make it into a paste, mix with the fish, and put on stove top medium to high fire for more or less 5 minutes covered.
Pour the coconut milk and stir slightly. Add the rest of the sliced vegetables on the top. Cook for about 12min.
Add the Palm oil and cook another 2 or 3 min.