Recipe of Moqueca de Peixe

Ingredients

• 500g (about 1 lb) firm white fish fillets, cut into chunks
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tomato, diced
• 1 can (400ml) coconut milk
• 2 tablespoons dendê oil (palm oil) - optional, for authentic flavor
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped
• Juice of 1 lime
• Salt and pepper to taste

Directions

1. 1

   In a large, deep skillet or a traditional clay pot (if available), heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent.

2. 2

   Add the sliced red and green bell peppers to the skillet and cook for a few minutes until they start to soften.

3. 3

   Stir in the diced tomato and cook for another couple of minutes until it begins to break down.

4. 4

   If using dendê oil (palm oil) for an authentic flavor, add it to the skillet at this point and stir well.

5. 5

   Add the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

6. 6

   Carefully add the chunks of fish to the simmering liquid. Season with salt, pepper, and lime juice. Gently stir to coat the fish.

7. 7

   Cover the skillet and let the fish cook in the coconut milk mixture for about 10-15 minutes or until it's opaque and flakes easily with a fork. Be careful not to overcook the fish.

8. 8

   Just before serving, sprinkle fresh cilantro and parsley over the Moqueca de Peixe for a burst of fresh flavor.

9. 9

   Serve your Moqueca de Peixe hot with rice, and if you like, some farofa (toasted cassava flour) and extra lime wedges on the side.