Easy fish moqueca
by Tavolino
A tasty and practical moqueca, inspired by Capixaba cuisine, combining succulent fish steaks with an aromatic sauté of bell peppers, tomato, and onion.
Ingredients
- Cação (dogfish) steaks 1 kg
- Green bell pepper 1 unit
- Red bell pepper 1 unit
- Yellow bell pepper 1 unit
- Tomato 1 unit
- Onion 1 unit
- Olive oil 1 drizzle
- Soy sauce to taste
- Vinegar or lemon to taste
- Turmeric to taste
- Salt to taste
- Black pepper to taste
- Cilantro 1 bunch
Preparation
- 1
Season 1 kg of cação fish steaks with salt, black pepper, turmeric, and a little vinegar or lemon to taste.
- 2
Let the fish marinate for a few minutes to absorb the seasonings.
- 3
Slice 1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper, 1 tomato, and 1 onion into rounds.
- 4
In a pot, heat 1 drizzle of olive oil.
- 5
Create a layer at the bottom of the pot with some of the onion, tomato, and bell pepper slices.
- 6
Arrange the seasoned fish steaks over the bed of vegetables.
- 7
Cover the fish with the remaining bell pepper, tomato, and onion slices.
- 8
Add a little soy sauce to taste over the ingredients.
- 9
Chop 1 bunch of cilantro and sprinkle generously over the pot.
- 10
Cover the pot and cook over medium heat until the fish is cooked through and the vegetables are tender.