Fish Moqueca
by Tavolino
A tasty and easy-to-prepare Bahian fish moqueca, perfect for a family lunch. This vibrant dish combines fish with colorful bell peppers, tomatoes, cilantro, coconut milk, and palm oil.
Ingredients
- shark or grouper steaks 700 grams
- lemon juice 1
- large onion, chopped 1
- garlic cloves, crushed 2
- green bell pepper, chopped 1
- red bell pepper, chopped 1
- ripe tomatoes, chopped 2
- bunch of cilantro, chopped 1
- coconut milk 200 ml
- palm oil 2 tablespoons
- salt to taste
- black pepper to taste
- water 1/2 cup
- olive oil 1/2 cup
Preparation
- 1
Season 700 grams of shark or grouper steaks with the juice of 1 lemon, salt, and black pepper to taste.
- 2
Let the fish marinate for 20 minutes in the refrigerator to absorb the flavors.
- 3
In a large pot, heat 1/2 cup of olive oil over medium heat.
- 4
Sauté 1 large chopped onion and 2 crushed garlic cloves until golden.
- 5
Add 1 chopped green bell pepper and 1 chopped red bell pepper to the pot.
- 6
Add 2 chopped ripe tomatoes and sauté for 5 minutes until they soften.
- 7
Add 1/2 cup of water and cook for another 5 minutes.
- 8
Arrange the marinated fish steaks over the bed of vegetables in the pot.
- 9
Drizzle the fish with 200 ml of coconut milk and 2 tablespoons of palm oil.
- 10
Cover the pot and cook over low heat for 15 minutes.
- 11
Sprinkle 1 bunch of chopped cilantro over everything.
- 12
Serve the moqueca immediately with white rice.