Lunch

Moqueca Baiana with Coconut-Cilantro Rice & Charred Cassava

Name: Moqueca Baiana with Coconut-Cilantro Rice & Charred Cassava
Prep time: 18 min
Cook time: 24 min
Total time: 42 min
Yield: 2 servings
Ingredients: 14 oz firm white fish fillets (mahi-mahi or halibut), cut into 2-inch chunks; 6 large shrimp (16/20 count), peeled and deveined; 1 medium red bell pepper, sliced into thin rings; 1 medium yellow bell pepper, sliced into thin rings; 1 large red onion, halved and sliced; 4 plum tomatoes, sliced 1/4-inch thick; 1 cup full-fat coconut milk; 2 tbsp dendê (palm) oil; 4 cloves garlic, minced; 2-inch piece ginger, minced; 2 dried malagueta chiles, whole (or 1/2 tsp chili flakes); juice of 2 limes; 1/2 cup fresh cilantro, chopped; sea salt and white pepper; 1 cup long-grain white rice; 1 cup frozen cassava fries; 2 tbsp coconut milk (for rice); 2 cups water (for rice)

A glossy, golden-hued Brazilian fish stew—moqueca baiana—built on layered peppers, tomatoes and dendê oil, then finished with fresh cilantro and lime juice. Served with coconut-scented rice and crispy charred cassava fries that soak up the aromatic sauce.

1211calper serving 61gprotein 144gcarbs 47gfat 18min prep 24min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this