Moqueca

Ingredients

• •1.5 lb firm white fish fillets, cut into chunks
• •2 tbsp lime juice
• •Salt, to taste
• •3 tbsp dendê (palm) oil
• •1 onion, sliced
• •1 red bell pepper, sliced
• •1 green bell pepper, sliced
• •3 tomatoes, sliced
• •4 cloves garlic, minced
• •1 can (14 oz) full-fat coconut milk
• •1/4 cup chopped cilantro
• •1 chili pepper, sliced (optional)

Steps

1. 1.Toss the fish chunks with the lime juice and a pinch of salt and let marinate for about 15 minutes.
2. 2.Heat the dendê oil in a wide, shallow pot and sauté the onion and bell peppers until just softened, a few minutes.
3. 3.Layer in the sliced tomatoes and garlic over the onions and peppers.
4. 4.Pour in the coconut milk and bring to a gentle simmer, keeping the heat moderate throughout so it doesn't curdle.
5. 5.Nestle the marinated fish into the simmering coconut broth and cook gently, without stirring too much, just until the fish turns opaque and flakes easily, about 8-10 minutes - overcooking will make the fish tough, so this quick, gentle finish is the key technique, unlike stews that rely on long simmering.
6. 6.Stir in the cilantro and sliced chili if using, and adjust salt to taste.
7. 7.Serve hot with steamed rice and farofa.