Entree: Brazil – Bahia – Ensopado de Peixe (Bahian coconut-and-palm-oil fish stew with peppers, tomatoes, and cilantro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (snapper, robalo, or grouper)
- 2 tsp (10 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) dendê (palm) oil
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 garlic cloves, minced (about 3 tsp / 15 g)
- 2 medium tomatoes, diced, about 2 cups (480 g)
- 1 red bell pepper, seeded and sliced, about 6 oz (170 g)
- 1 fresh malagueta or serrano pepper, thinly sliced (optional, adjust to taste)
- 1 cup (240 ml) fish stock or low-sodium chicken stock
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) chopped fresh parsley
- 1/2 cup (30 g) chopped fresh cilantro
- 1 tbsp (15 ml) chopped scallion greens for garnish
- Cooked white rice, for serving

Instructions

1. Pat the fish fillets dry and season both sides with 1 tsp salt and the black pepper; set aside.
2. In a large heavy skillet or Dutch oven over medium heat, warm the dendê oil and olive oil until shimmering.
3. Add the sliced onion and cook, stirring, until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more until fragrant.
4. Stir in the diced tomatoes, red bell pepper, and sliced hot pepper (if using). Cook until the tomatoes begin to break down, about 5 minutes.
5. Pour in the fish stock and coconut milk, bring to a gentle simmer, and add the remaining 1 tsp salt. Simmer uncovered for 6–8 minutes to meld flavors and slightly thicken the sauce.
6. Gently nestle the seasoned fish fillets into the simmering sauce, spoon some sauce over each piece, cover, and simmer on low until the fish is opaque and flakes easily, about 6–10 minutes depending on thickness.
7. Remove from heat, stir in the lime juice, chopped parsley, and chopped cilantro. Adjust seasoning with salt if needed.
8. Serve the ensopado hot over white rice, garnished with scallion greens and extra cilantro.