Moqueca Bahia Fish Stew

Palm oil is a key part of the finished flavor and color of this classic Brazilian dish. Look for it in African or Latin American markets.

2 pounds fish steaks, such as halibut, monkfish, tilefish or swordfish

Salt and freshly ground white

pepper, to taste

3 tablespoons fresh lime juice 3 tablespoons olive oil

2 medium onions, chopped 1 medium red bell pepper, cored,

seeded, deveined and chopped 1 medium green bell pepper, cored,

seeded, deveined and chopped 1 garlic clove crushed

3 large ripe tomatoes, peeled,

seeded and chopped

1 pound Hubbard squash or other hard winter squash, peeled and cut into ½-inch cubes

1 cup fresh or canned unsweetened

coconut milk

1 tablespoon palm oil

2 green plantains, peeled and sliced into l-inch-thick rounds 1⁄2 cup chopped fresh cilantro 4 scallions, chopped (include some

of the green)

Instructions: Heat oven to 350 degrees. Season the fish with salt and pepper and drizzle with 2 tablespoons of the lime juice. Set aside.

In an ovenproof casserole dish, heat the olive oil over medium heat. Add the onions and sauté until wilted, about 5 minutes. Add the red and green peppers and garlic and sauté until wilted, about 8 minutes. Add the tomatoes and squash and bring to a simmer. Stir in the coconut milk and palm oil and bring to a simmer. Add the plantains and cilantro, season with salt and pepper and bury the fish in the sauce.

Transfer to oven and bake, uncovered, for 20 minutes until the fish flakes easily. Stir in the remaining 1 tablespoon of lime juice and sprinkle with the scallions. Serve with rice and hot pepper sauce.

Makes 4 servings

Per serving: 626 calories, 35 g fat (18 g saturated fat), 53 mg cholesterol, 161 mg sodium, 54 g carbohydrates, 9 g dietary fiber, 27 g sugar, 34 g protein