**Making Coconut Milk:** If you do not have store-bought coconut milk, you can make it by heating a coconut in a 350-degree oven for 10 minutes to create fault lines. Remove from oven, hold in a cloth, and hit along the fault lines with a hammer to open it. Reserve the liquid inside. Remove the meat, scrape off the brown outer skin, and grate the meat. Wrap the grated meat in cheesecloth, pour 1/2 cup warm water over it, and squeeze the liquid into a bowl. This is thick coconut milk. Add the reserved coconut water and grated coconut residue for authentic flavor.

**Dende Oil:** Dende (palm oil) is essential for the authentic taste and color of Bahian moqueca. It can be found in specialty stores or African markets in the United States.

**Fish Selection:** Use firm white fish such as cod, scrod, haddock, or snapper. The fish should be sturdy enough to hold up to the simmering process.