Moqueca

Ingredients

• •2 pounds white fish fillets (cod or halibut), cubed
• •1 large onion, sliced
• •3 cloves garlic, minced
• •2 bell peppers (red and yellow), sliced
• •3 large tomatoes, diced
• •1 can (13.5 oz) coconut milk
• •1/4 cup olive oil
• •2 tablespoons lime juice
• •1 teaspoon ground cumin
• •1 red chili pepper, minced
• •to taste Salt and pepper
• •1/4 cup fresh cilantro, chopped

Directions

1. 1Heat olive oil in a large pot and sauté onion, garlic, and chili pepper until fragrant, about 3 minutes.
2. 2Add bell peppers and tomatoes, cooking for 5 minutes until softened.
3. 3Stir in cumin and season with salt and pepper.
4. 4Pour in coconut milk and bring to a gentle simmer.
5. 5Add fish cubes and lime juice, cooking for 8-10 minutes until fish is opaque and cooked through.
6. 6Taste and adjust seasonings as needed.
7. 7Serve hot in bowls, garnished with fresh cilantro, alongside rice or crusty bread.

💡 Moqueca should simmer gently once the fish is added; hard boiling breaks the cubes and emulsifies the coconut broth into a muddy sauce.

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