Moqueca

Ingredients

• 800 gfirm white fish
• 2tomatoes
• 1onion
• 1bell pepper
• 200 mlcoconut milk
• 2 tbspdendê oil
• cilantro — chopped
• limejuiced
• to tastefine sea salt and black pepper

Method

1. Start by cleaning and drying the 800 g of firm white fish. Pat the fish dry with paper towels to remove excess moisture, which will help it cook evenly. Cut the fish into large chunks, about 5 cm each, ensuring they hold their shape during cooking.
2. Slice the 2 tomatoes, 1 onion, and 1 bell pepper into thin rings. This will allow them to cook quickly and evenly, releasing their flavors into the dish. Set these aside as they will form the aromatic base of your Moqueca.
3. In a large, heavy-bottomed pot or a traditional clay pot, heat 2 tbsp of dendê oil over medium heat. Once the oil is hot, add the sliced onion and bell pepper. Sauté until the onion becomes translucent and the bell pepper softens, releasing their aromatic fragrance.
4. Add the sliced tomatoes to the pot, stirring gently. Cook until the tomatoes start to break down and their juices mix with the oil, creating a rich, fragrant base. This should take a few minutes, and you'll notice a deep, inviting aroma.
5. Pour in 200 ml of coconut milk, stirring to combine it with the vegetable mixture. Allow the mixture to simmer gently, which will meld the flavors together and create a creamy sauce. Season with fine sea salt and black pepper to taste.
6. Gently place the fish chunks into the pot, submerging them in the sauce. Cover the pot and let the fish cook until it becomes just opaque and flakes easily with a fork. This indicates that the fish is perfectly cooked, tender, and infused with the flavors of the sauce.
7. Once the fish is cooked, remove the pot from heat and add a generous squeeze of lime juice. This will brighten the flavors and balance the richness of the dish. Taste for salt, adjusting if necessary, and sprinkle with freshly chopped cilantro before serving.
8. Serve the Moqueca immediately, ensuring each serving includes a generous portion of fish and sauce. This dish is best enjoyed hot, with the flavors fully developed and shared among friends and family.