Bahian Coastal Supper

1. FINAL MENU

• Cuisine: Latin American
• Serve time: 5:00 PM

This is a table-ready Brazilian coastal supper centered on a gently stewed fish in coconut and tomato that rewards sitting down: silky sauce for spooning over rice, long-holding beans for comfort, and bright, crunchy twice-fried plantains that finish at the last minute to provide the meal’s loud, textural punctuation.

• Moqueca de Peixe (Brazilian Fish Stew)
• Coconut-Lime Rice
• Black Beans (Feijão-style, quick)
• Crispy Twice-Fried Plantains (Tostones) — finish-to-order
• Mango & Jicama Slaw (dress at the last minute)
• Passion fruit agua fresca (kid-friendly drink)
• Chilean Sauvignon Blanc — 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Moqueca de Peixe (Brazilian Fish Stew)

Equipment

• 10-inch heavy skillet or 3-quart sauté pan with lid
• Chef’s knife, cutting board, measuring spoons, spatula
• Instant-read thermometer

Ingredients (serves 2)

• 1 lb firm white fish fillets (cod, haddock, or tilapia), cut into 1½–2" pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp dendê (palm) oil OR 1 tbsp extra-virgin olive oil + 1/2 tsp smoked paprika (substitution below)
• 1 small yellow onion, thinly sliced (about 1 cup)
• 1/2 red bell pepper, thinly sliced
• 2 cloves garlic, minced (about 2 tsp)
• 1 medium tomato, seeded and diced (about 1 cup)
• 1 cup full-fat canned coconut milk (8 fl oz)
• 1/4 cup low-sodium fish or chicken stock (2 fl oz)
• 1 tbsp fresh lime juice (from ~1/2 lime)
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 tbsp chopped fresh cilantro for garnish

Practical substitutions

• Dendê (palm) oil: often sold in international aisle; if unavailable use the olive oil substitution listed above (replace dendê + 1 tbsp olive oil total with 2 tbsp olive oil and add the 1/2 tsp smoked paprika to replicate color and slight sweetness).
• Fish: any firm white fish acceptable (cod, haddock, pollock, tilapia).

Cooking / Baking

• Total cook time: 40 minutes

Instructions

1. Prep (5 minutes): Cut fish into 1½–2" pieces, pat dry, season lightly with 1/4 tsp salt and 1/8 tsp pepper; slice onion, slice pepper, mince garlic, dice tomato.
2. Heat pan (1 minute): Place 10-inch skillet over medium heat. Add 1 tbsp extra-virgin olive oil + 1 tbsp dendê (or substitution combo).
3. Sauté onion & pepper (6 minutes): Add sliced onion and pepper, sauté until softened and transluscent, about 5–6 minutes. Stir once or twice.
4. Add garlic & tomato (2 minutes): Add minced garlic and diced tomato; cook 2–3 minutes until tomato softens.
5. Build sauce (2 minutes): Stir in coconut milk and stock; raise heat to medium-high until it just comes to a gentle simmer.
6. Simmer (12 minutes): Lower heat to maintain a gentle simmer, partially cover, and cook 10–12 minutes so flavors meld and sauce slightly reduces. Taste and add remaining 1/4 tsp salt if needed.
7. Finish fish (8–10 minutes): Nestle fish pieces into sauce in a single layer, spoon sauce over them, cover, and simmer gently until fish registers 145°F in the thickest part and is opaque (about 8–10 minutes depending on piece thickness). Use the instant-read thermometer to confirm 145°F.
8. Finish (1 minute): Stir in 1 tbsp fresh lime juice off heat. Garnish with 2 tbsp chopped cilantro. Keep covered and off high heat; this will hold comfortably for up to 15 minutes.

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Coconut-Lime Rice

Not gluten-free: rice.

Not low-carb: rice.

Not paleo: rice.

Equipment

• 2-quart saucepan with tight-fitting lid
• Fine-mesh sieve, measuring cups and spoons, fork

Ingredients (serves 2; makes ~3 cups cooked)

• 1 cup jasmine or long-grain white rice, rinsed until water runs clear
• 1 cup full-fat canned coconut milk (use remaining from the 14 fl oz can after using in moqueca; total coconut milk used across recipes = 1 cup [moqueca] + 1 cup [rice] but you will buy one 14 fl oz can) ⁺
• 1/2 cup water (4 fl oz)
• 1/2 tsp kosher salt
• Zest of 1 lime (about 1 tsp) ⁺
• 1 tbsp fresh lime juice (from ~1/2 lime) ⁺

Practical substitutions

• If canned coconut milk is not available, use 1 cup low-fat coconut milk or 1 cup half coconut milk + 1/2 cup water (increase total liquid to 1.5 cups).

Cooking / Baking

• Total cook time: 25 minutes

Instructions

1. Rinse rice (1 minute): Rinse 1 cup rice under cold water until water runs clear; drain.
2. Combine and bring to boil (2 minutes): In 2-quart saucepan, combine rinsed rice, 1 cup coconut milk, 1/2 cup water, 1/2 tsp salt. Bring to a gentle boil over medium-high heat.
3. Simmer covered (18–20 minutes): Reduce heat to low, cover tightly, and simmer undisturbed 18–20 minutes until liquid is absorbed.
4. Finish (1–2 minutes): Remove from heat, let rest covered 2 minutes, then fluff with a fork. Stir in lime zest and 1 tbsp lime juice. Keep covered and warm until plating (can hold up to 15 minutes).

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Black Beans (Quick Feijão-style)

Not low-carb: beans.

Not paleo: black beans.

Equipment

• 2-quart saucepan with lid
• Wooden spoon, measuring spoons

Ingredients (serves 2)

• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp extra-virgin olive oil ⁺
• 1/4 small yellow onion, finely diced (about 1/4 cup) ⁺
• 1 clove garlic, minced
• 1/2 cup low-sodium chicken or fish stock (4 fl oz) ⁺
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1/2 tsp kosher salt
• 1 tbsp fresh lime juice (to finish) ⁺

Practical substitutions

• If you prefer vegetarian beans, substitute vegetable stock for chicken/fish stock.

Cooking / Baking

• Total cook time: 25 minutes

Instructions

1. Heat (1 minute): Place saucepan over medium heat and add 1 tbsp olive oil.
2. Sauté aromatics (3 minutes): Add diced onion and sauté until translucent, 2–3 minutes. Add minced garlic and cook 30 seconds.
3. Add beans & simmer (15–18 minutes): Add drained black beans, 1/2 cup stock, smoked paprika, bay leaf, and 1/2 tsp salt. Bring to a gentle simmer, partially cover, and simmer 15–18 minutes to thicken and meld flavors.
4. Finish (1–2 minutes): Remove bay leaf, mash about 1/4 cup of beans gently against the side of the pan to thicken the pot. Stir in 1 tbsp fresh lime juice off heat. Keep warm, covered.

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Crispy Twice-Fried Plantains (Tostones) — finish-to-order

Not low-carb: plantains.

Not paleo: vegetable oil.

Equipment

• 10-inch heavy skillet or 3–4 quart high-sided skillet for frying
• Instant-read thermometer (for oil)
• Tostonera or heavy flat-bottomed skillet or plate to press plantains
• Slotted spoon, paper towels, small bowl for salting

Ingredients (serves 2)

• 2 green plantains (firm, not yellow)
• 2 cups vegetable oil (for frying)
• 1 tsp kosher salt

Practical substitutions

• If plantains are not available, green bananas can be used but flavor differs.

Cooking / Baking

• Total cook time (start at 4:35 PM to finish at 5:00 PM): 25 minutes
• Active finish-to-order fry window: 4:50–5:00 PM (final fry and crisping must finish within ~5 minutes of serve time)

Instructions

1. Prep (4 minutes at start time): Peel plantains and cut into 1¼" thick pieces. Pat dry.
2. Heat oil (to 350°F) (5 minutes): In skillet, pour enough oil to reach 1" depth (~2 cups). Heat over medium-high to 350°F (use thermometer).
3. First fry (4–5 minutes): Working in a single layer, fry plantain pieces until pale yellow and slightly soft, about 3–4 minutes per batch. Do not brown significantly. Remove with slotted spoon and drain on paper towels.
4. Press (3 minutes): Using tostonera or heavy skillet/plate, flatten each fried piece to about 1/4" thickness. Arrange on a tray.
5. Second fry — finish near service (at 4:50 PM): Reheat oil to 350°F if needed. Fry flattened plantains 2–3 minutes each batch until golden and crisp. Drain on paper towels and immediately sprinkle evenly with 1 tsp kosher salt. Serve right away — these are best served within minutes.

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Mango & Jicama Slaw (dress at the last minute)

Not low-carb: mango.

Equipment

• Medium bowl, whisk, knife

Ingredients (serves 2)

• 1 small mango, peeled and cut into thin julienne (about 1 cup)
• 1 cup jicama matchsticks (about 4 oz)
• 1 tbsp fresh lime juice (from ~1/4 lime) ⁺
• 1 tsp honey
• 1 tsp extra-virgin olive oil ⁺
• 1/8 tsp kosher salt
• 1 tbsp chopped cilantro (for toss) ⁺

Practical substitutions

• If jicama is unavailable, use 1 cup peeled, crisp apple matchsticks.

Cooking / Baking

• Total cook time: 10 minutes (most prep may be done earlier; dressing should be tossed within 2 minutes of service)

Instructions

1. Prep (5–8 minutes earlier): Julienne mango and jicama and combine in bowl. Keep chilled, covered.
2. Dress at last minute (~4:58 PM): Whisk together lime juice, honey, olive oil, and salt. Toss with mango and jicama, fold in cilantro, and plate immediately (serve within a few minutes).

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Passion fruit Agua Fresca (kid-friendly)

Not low-carb: sugar.

Not paleo: sugar.

Equipment

• Pitcher, measuring cups, spoon, fine-mesh sieve (optional)
• Serving glass(s)

Ingredients (serves 2)

• 1/2 cup passion fruit pulp (fresh or canned) (4 fl oz)
• 2 cups cold water (16 fl oz)
• 2 tbsp granulated sugar
• Ice (as desired)

Practical substitutions

• If passion fruit pulp unavailable, use 1/2 cup frozen passion fruit concentrate or substitute with 1/2 cup mango puree for a different but complementary flavor.

Cooking / Baking

• Total prep time: 5 minutes (chill if desired)

Instructions

1. Combine (2 minutes): In a pitcher, whisk together 1/2 cup passion fruit pulp and 2 tbsp sugar until sugar dissolves.
2. Add water & chill (2–3 minutes): Add 2 cups cold water and stir. Taste; adjust sweetness if needed. Serve over ice in two glasses.

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Adult Beverage — Chilean Sauvignon Blanc (purchased)

Not no pork, no alcohol: sauvignon.

Equipment

• Wine opener, white wine glasses

Ingredients (serves 2)

• 1 bottle Chilean Sauvignon Blanc, 750 ml (serve chilled to 45–50°F)

Cooking / Baking

• Total prep time: none (purchase)

Instructions

1. Chill bottle to 45–50°F before serving. Open and pour ~6 oz per adult glass at service.

3. LINEAR TIMELINE (4:05 PM–5:00 PM)

• 4:05 PM: Moqueca — Start: peel/slice onion, slice pepper, mince garlic, dice tomato; heat 10" skillet with 1 tbsp olive oil + dendê (or substitution).
• 4:07 PM: Moqueca — Sauté onion and pepper 5–6 minutes until softened.
• 4:13 PM: Moqueca — Add garlic and tomato; cook 2–3 minutes, then add 1 cup coconut milk and 1/4 cup stock; bring to gentle simmer.
• 4:15 PM: Black Beans — Heat 2-quart saucepan, add 1 tbsp olive oil; sauté 1/4 cup diced onion 2–3 minutes, add garlic 30 seconds.
• 4:17 PM: Black Beans — Add drained black beans, 1/2 cup stock, smoked paprika, bay leaf and 1/2 tsp salt; bring to gentle simmer and partially cover (simmer 15–18 minutes).
• 4:20 PM: Coconut-Lime Rice — Rinse 1 cup rice; combine rice + 1 cup coconut milk + 1/2 cup water + 1/2 tsp salt in 2-qt saucepan; bring to boil.
• 4:22 PM: Coconut-Lime Rice — Reduce to low, cover and simmer undisturbed 18–20 minutes.
• 4:25 PM: Moqueca — Stir sauce and reduce to gentle simmer; taste and adjust seasoning.
• 4:27 PM: Moqueca — Nestle seasoned fish pieces into sauce; cover and simmer gently to cook fish (target 145°F), about 8–10 minutes.
• 4:30 PM: Black Beans — Remove lid, mash ~1/4 cup of beans against pan to thicken; simmer 4–6 more minutes if needed.
• 4:35 PM: Tostones — Begin plantain prep: peel and slice plantains into 1¼" pieces; start heating oil to 350°F in high-sided skillet.
• 4:36 PM: Moqueca — Check fish with instant-read thermometer; if fish at 145°F, remove pan from heat, stir in 1 tbsp lime juice and cover (moqueca finished; will hold up to 15 minutes).
• 4:38 PM: Black Beans — Remove bay leaf, stir in 1 tbsp lime juice; keep covered and warm (beans finished; will hold up to ~15 minutes).
• 4:40 PM: Coconut-Lime Rice — Rice should be done; remove from heat, rest 2 minutes, then fluff and stir in lime zest and 1 tbsp lime juice; keep covered and warm.
• 4:40 PM: Tostones — Oil at ~350°F; first fry batches of plantain pieces 3–4 minutes each until pale yellow; drain on paper towels.
• 4:44 PM: Tostones — Press par-fried plantains flat with tostonera or heavy skillet; arrange on tray for second fry.
• 4:45 PM: Moqueca — Re-check warmth; keep covered on low warm spot (still holdable for up to 15 minutes).
• 4:50 PM: Tostones — Second fry flattened plantains 2–3 minutes per batch until golden and crisp; drain on paper towel and salt immediately.
• 4:52 PM: Mango & Jicama Slaw — Whisk lime juice, honey, olive oil and salt; toss with mango, jicama and cilantro; plate immediately.
• 4:54 PM: Passion fruit agua fresca — Stir pitcher and taste; pour into two glasses over ice for kids.
• 4:56 PM: Adult beverage — Remove Sauvignon Blanc from fridge, open the bottle and set on table-side.
• 4:58 PM: Plating — Spoon coconut-lime rice onto plates/bowl, ladle moqueca beside/over rice, spoon black beans to the side, arrange hot tostones on small plate, add slaw garnish.
• 5:00 PM: Serve — Place plated dishes on table and pour wine for adults; meal served at exactly 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yellow onion ⁺ — 2 small
• Tomato — 1 medium
• Red bell pepper — 1 medium
• Garlic ⁺ — 4 cloves
• Cilantro ⁺ — 1 small bunch (about 0.5 oz)
• Limes ⁺ — 2 limes
• Green plantains — 2 medium
• Mango — 1 small (about 8 oz)
• Jicama — 1 small (about 8 oz)

Meat / Seafood

• Cod fillets — 1.0 lb (skinless, boneless)

Dry Goods / Pantry

• Extra-virgin olive oil ⁺ — 3 tbsp
• Canned full-fat coconut milk ⁺ — 14 fl oz can (use 8 fl oz total for recipes)
• Long-grain jasmine rice — 1 cup (uncooked)
• Canned black beans — 15 oz can
• Low-sodium chicken or fish stock ⁺ — 3/4 cup (6 fl oz)
• Vegetable oil (for frying) — 2 cups
• Kosher salt ⁺ — 1 tbsp + 1/2 tsp
• Ground black pepper — 1/2 tsp
• Smoked paprika — 1 tsp
• Bay leaf — 1 leaf
• Granulated sugar — 2 tbsp
• Honey — 1 tsp

Drinks

• Passion fruit pulp (maracuyá) — 1/2 cup (from a 6–8 fl oz can or bottle)
• Chilean Sauvignon Blanc — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: hot pepper flakes or sliced fresh jalapeño for adults who want heat at the table; extra lime wedges.
• Global substitutions: If dendê (palm) oil is unavailable, use the olive oil + smoked paprika substitution listed in the Moqueca recipe.
• Child-safety note: Frying plantains uses hot oil at 350°F. Keep children away from the stove during frying and use a splatter screen if concerned.
• Timeline risk(s): The tightest execution window is 4:35–5:00 PM when tostones must be fried and the slaw dressed while keeping the moqueca warm. Handling several hot pans and frying at once is the risk.
• Mitigation mindset: Work in small batches, keep the oil at correct temperature (use thermometer), drain and press plantains while rice and beans simmer, and accept slightly smaller batches if necessary so nothing burns. Keep moqueca covered and on very low heat while frying; it tolerates a 10–15 minute hold.
• Latest safe start time: You can start as late as 4:05 PM for a 5:00 PM serve.