Moqueca

Name: Moqueca
Total time: 50 min
Yield: 6
Ingredients: 800 g firm white fish (large chunks); 2 unit lime; 1 unit onion (sliced); 2 unit bell peppers (sliced); 4 unit tomatoes (sliced); 400 ml coconut milk; 3 tbsp dende palm oil; ½ cup cilantro

Meat & Seafood · Latin American & Caribbean

8 ingredients · 50 minutes · 6 servings

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303kcal32.1g protein15.7g fat10.9g carbs*

Contains tree nut, fish · sometimes contains gluten, dairy, egg, peanut, sesame, soy, shellfish — check the label

Restrictions

Containstree nut · fishIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (palm oil) · dairy (palm oil) · egg (palm oil) · peanut (palm oil) · sesame (palm oil) · soy (palm oil) · shellfish (palm oil)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

Pescatarian · checkNo pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

800 g	firm white fish (large chunks)
2 unit	lime
1 unit	onion (sliced)
2 unit	bell peppers (sliced)
4 unit	tomatoes (sliced)
400 ml	coconut milk
3 tbsp	dende palm oil
½ cup	cilantro

Steps

marinate15 min
refrigerated briefly
Season the fish with salt and lime juice and refrigerate briefly while preparing the vegetables. Keep the acid exposure short; long marination starts curing the fish before it reaches the hot stew.
saute8 min
onion and peppers beginning to soften
Cook onion and peppers gently in part of the palm oil until they begin to soften, then add tomatoes. Build a moist vegetable bed rather than browning everything dry.
simmer8 min
vegetables juicy and sauce forming
Add coconut milk and bring to a gentle simmer so the tomatoes and peppers release into the sauce. Keep the heat moderate to preserve the coconut emulsion.
simmer8 min
fish just opaque and flakes under pressure
Nestle the fish pieces into the sauce in a single layer and simmer gently until just cooked. Avoid vigorous stirring; once hot, the fish becomes fragile and should be moved by shaking or spooning sauce over it.
top2 min
off heat
Finish with remaining dendê and cilantro and serve immediately with rice. The final palm oil addition preserves its distinctive aroma instead of cooking all of it away.