Bahian fish stew with coconut milk (Moqueca de peixe)

1. Cut the fish into 5-6 cm pieces, toss with the lime juice, crushed garlic, salt and pepper and refrigerate for 20 minutes.

2. Slice the onion, peppers (ideally one red and one yellow) and tomatoes into thin rings, and roughly chop the coriander leaves.

3. Arrange half the onion, pepper and tomato in the bottom of a wide, shallow pot (in Bahia a clay pot), scatter over half the coriander, lay the fish on top with its marinade, then cover with the remaining vegetables and coriander.

4. Pour over the coconut milk and the palm oil (dendê) – it gives moqueca its orange colour and distinctive, slightly nutty flavour; if you can't find it, 2 tbsp olive oil mixed with 1 tsp paprika is a substitute.

5. Bring to the boil, covered, over medium heat, then simmer gently for 15-20 minutes – don't stir, just gently shake the pot so the fish stays in pieces.

6. Season with salt and serve piping hot in the pot with white rice, farofa and pirão (cassava flour thickened with the sauce).

Tip: Firm white fish (cod, pike-perch, sea bass) works best – softer fish easily falls apart in the coconut milk.