Moqueca Baiana

Step 1

Pat the fish fillet dry with paper towels, then place it on a cutting board and slice crosswise against the grain into 2-inch-wide pieces, like cutting bread into chunks.

Step 2

Place the onion on a cutting board with the root end facing left, then slice lengthwise from top to bottom into thin half-moons, about 1/4-inch thick.

Step 3

Pour 2 tablespoons of olive oil into a large heavy pot and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 4

Add the sliced onion to the hot oil and stir constantly with a wooden spoon for 3 minutes until the onion becomes soft and translucent, like frosted glass.

Step 5

Pour the entire can of diced tomatoes, including juice, into the pot and stir until everything is mixed evenly, about 30 seconds.

Step 6

Pour the entire can of coconut milk into the pot and stir gently for 30 seconds until the sauce is uniform and no streaks of white remain.

Step 7

Add 1 teaspoon of salt and 0.5 teaspoon of black pepper to the sauce, stir once, then bring everything to a gentle simmer over medium heat, about 2 minutes.

Step 8

Slide the fish pieces gently into the simmering sauce in a single layer, so they are mostly submerged; do not stir. Simmer for 4 minutes until the fish is opaque and flakes easily with a fork.

Step 9

Add the shrimp to the pot in a single layer and gently stir the entire stew once to distribute them evenly. Simmer for 2 minutes until the shrimp turn bright pink and firm.

Step 10

Remove the pot from heat and scatter the chopped cilantro over the entire surface of the stew, then stir gently to combine.

Step 11

Divide the moqueca between two bowls, making sure each bowl has fish, shrimp, and broth. Serve immediately with a lime wedge placed on the rim of each bowl.