This vibrant Brazilian fish stew comes together in under an hour and features layers of flavor from fresh fish, colorful vegetables, and aromatic spices. The key to success is gentle cooking and careful timing to ensure the fish remains tender while absorbing the rich flavors of the broth.

1. Step 1: Don't marinate the fish for more than 30 minutes as the lime juice will begin to 'cook' the fish like ceviche.

   In a bowl, combine the fish chunks with the juice of 1 lime, 2 minced garlic cloves, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat the fish evenly. Cover and refrigerate for 15 minutes while you prepare the other ingredients.

2. Step 2: Cook the onions until translucent but not browned for the best flavor.

   Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced onions and remaining 2 minced garlic cloves. Sauté for 3-4 minutes until the onions begin to soften.

3. Step 3: The colorful bell peppers add both flavor and visual appeal to the dish.

   Add the red and yellow bell pepper strips to the pan. Cook for another 4-5 minutes, stirring occasionally, until the peppers begin to soften.

4. Step 4: This creates the aromatic base for your stew.

   Stir in the diced tomatoes, paprika, cumin, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Cook for 2-3 minutes until the tomatoes begin to break down.

5. Step 5: Dendê oil gives authentic color and flavor, but olive oil works well as a substitute.

   Pour in the coconut milk and fish stock or clam juice. If using dendê oil, add it now. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld.

6. Step 6: Avoid stirring too much to keep the fish pieces intact.

   Gently place the marinated fish pieces into the simmering broth, trying not to break them. Spoon some of the sauce over the fish.

7. Step 7: Be careful not to overcook the fish, which can make it tough and dry.

   Cover the pan and simmer gently for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

8. Step 8: This resting period allows the flavors to fully develop.

   Remove from heat and stir in the chopped cilantro and green onions. Let the stew rest for 5 minutes before serving.

9. Step 9: Traditional accompaniments include farofa (toasted cassava flour) and additional dendê oil drizzled on top.

   Serve the moqueca hot in bowls over steamed white rice, with lime wedges on the side. Garnish with additional fresh cilantro.

Moqueca is traditionally served with white rice, but it also pairs beautifully with crusty bread for sopping up the flavorful broth. For an authentic Brazilian meal, serve with farofa (toasted cassava flour) and a simple green salad dressed with lime juice and olive oil.