Recipes
Fish Moqueca
Make this fish moqueca for lunch or dinner!
Ingredients
- •700 grams boneless hake
- •3 garlic cloves, crushed (to season the fish)
- •3 medium onions
- •3 tomatoes
- •1 green bell pepper
- •1 yellow bell pepper
- •1 red bell pepper
- •3 tablespoons olive oil (or to taste)
- •1 tablespoon dendê oil (red palm oil)
- •200 ml coconut milk
- •1 lime
- •Salt to taste
- •Black pepper to taste
- •1 coffee spoon of sweet paprika
- •1 coffee spoon of crushed red pepper flakes
- •Finely chopped spring onions (to taste)
- •Finely chopped cilantro (to taste)
- •Finely chopped parsley (to taste)
Instructions
- 1
In a bowl, season the fish with salt, the juice of 1 lime, black pepper and the garlic.
- 2
Mix well and refrigerate for 10 minutes.
- 3
Slice the onions and tomatoes into half-moons and cut the bell peppers into strips.
- 4
Heat the olive oil and dendê oil in a large pot. Add the onion and garlic and sauté for 1 minute, then add the tomatoes and bell peppers and sauté for another 1 minute.
- 5
Season with salt, black pepper, crushed red pepper flakes, Bahian seasoning blend and sweet paprika.
- 6
Once the vegetables are well sautéed, transfer them to a plate, leaving a small portion in the pot as the base for the layers.
- 7
To assemble, arrange a layer of seasoned fish over the vegetables. Continue alternating layers of fish and sautéed vegetables, then pour in the coconut milk.
- 8
Cover and cook over low heat for about 35 to 40 minutes. Do not stir the moqueca while it cooks, so the fillets stay intact.
- 9
Once the cooking time is up, taste and add a little more salt if needed.
- 10
Finish with the finely chopped parsley, spring onions and cilantro.
- 11
Serve immediately with white rice.