Brazilian Fish Stew (Moqueca Baiana)

1. Fish - This dish is best made with firm white fish fillets because they hold their shape better. Firm white fish fillets include: Tilapia, hake, ling, blue-eye trevalla, emperors, mahi-mahi (dolphinfish), monkfish, halibut, cod, bass, catfish, John/silver Dory, barramundi, bream, hoki, any kind of snapper (which is what I used).

Salmon and trout also fantastic. I personally avoid fish that goes dry if cooked even slightly too long, like swordfish and tuna. If you use these fish take care not to overcook them.

2. Coconut milk - full fat is best because the coconut flavour is in the fat.

3. Fish broth/stock -I am a bit fussy when it comes to store bought fish stock. I only use store bought if I get a "good" one (read: expensive). Otherwise, I prefer chicken or vegetable stock (every day brands ok).

4. Palm oil- adding this note after several abusive messages received. Palm oil is the traditional oil used in this dish, but I am aware it is a controversial product and I am not endorsing its use, nor have I ever purchased or used it myself. I am merely noting that it is the traditional oil used in this recipe.Hopefully will not receive any more abusive messages!

5. Source: As with every traditional dish in this world, there are many variations of Brazilian Fish Stew! My recipe is a mish mash of various recipes that stays true to the traditional recipe but slightly tweaked to work for my palette. The main difference is that I like sauce so mine is saucier than most! The recipes I referenced include:a) Feast Magazine - Fish soup (moqueca baiana)b) Brazilian Foodie - Moqueca Baianac) Saveur - Brazilian Fish Stewd) Simply Recipes - Moqueca - Brazilian Fish Stew

6.Nutrition per serving assuming 4 servings, excludes rice.