Name: Emme Riberio Collins's Winning Moqueca
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 lbs mahi-mahi or snapper fillets, cut into 2-inch chunks; 1 lb large shrimp, peeled and deveined; 8 oz bay scallops; 1 red bell pepper, sliced into 1/4-inch strips; 1 white onion, thinly sliced; 4 cloves garlic, minced; 2 Roma tomatoes, diced; 1 cup fresh cilantro, chopped; 1/2 cup fresh parsley, chopped; 3/4 cup coconut milk; 1/4 cup palm oil (or extra-virgin olive oil); 2 tbsp lime juice; 1 tsp sea salt; 1/2 tsp white pepper; 1 Scotch bonnet or habanero pepper, whole (for heat)

Moqueca is the Bahian fish stew that the rest of the world has not yet figured out — coconut milk, dendê palm oil, peppers, tomato, the fish poached in the broth until it surrenders. It is the dish that says "the Atlantic crossed both ways" out loud. Emme Riberio Collins runs Baiana, an Afro-Brazilian pop-up in Seattle, and she brought the version her grandmother would have served on the coast of Bahia.

Bobby brought a version that, per the broadcast, was missing the dendê. Moqueca without dendê is fish soup with coconut milk. It is fine. It is also not moqueca. The judges, who had eaten the real thing, knew.