Moqueca-Brazilian Fish Stew

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As Brazilian, this recipe is ok but not exactly what would works. The pepers , onions, cilantro leaves must be chopped and saute in a mix of dende oil and olive oil.Add the tomatoes and coconut milk and lemon juice. Bring to a boil. After this you will add the fish ( must be a firm flesh fish. You don't need to add any water.Let this cook until the fish is tender.
You can also do in layers, sliced onions , pepers, tomatoes fish, cilantro, last layer must be fish, coconut milk and lemon juice and dende oil with olive oil. With a lid, cook in medion-low until fish is tender.

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I read the other Moqueca recipe that Emeril offered which did NOT have dende oil, without which this is simply any old fish stew. If Valanna used dende oil (which is absolutely delicious THAT was probably the "funny smell" that she mentions. Crude palm oil (dende oil is a common feature of Afro-Brazilian cuisine. And a wonderful one at that.

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I used red hot peppers instead for the piri piri. It hade a bit of a funny smell I"m guessing the lemon/lime and tomato mixed together but it was different and satisfying!