Moqueca de Peixe

🔥 Prep

• Rinse 600 g white fish fillets, pat dry, and cut into 2–3 cm chunks.
• Slice 2 bell peppers into thin strips.
• thin strips.
• Dice 3 tomatoes into medium cubes.
• Dice 3 tomatoes into medium cubes.
• Thinly slice 1 onion.
• Roughly chop 1 cup cilantro leaves, reserving some for garnish.
• Juice 2 tbsp lime (about 1 lime).
• Measure 2 tbsp dendê oil and 400 ml coconut milk.

🔥 Cook

• 1. Heat 2 tbsp dendê oil in a large pot over medium heat until shimmering.
• 2. Add the sliced onion and sauté for 3 minutes until translucent.
• 3. Add the bell pepper strips and cook for 4 minutes, stirring occasionally, until slightly softened.
• 4. Stir in the diced tomatoes and cook for 2 minutes until they begin to break down.
• 5. Pour in 400 ml coconut milk, add the lime juice, and bring to a gentle simmer over medium-low heat.
• 6. Nestle the 600 g white fish chunks into the broth, cover, and simmer for 8–10 minutes or until the fish is opaque and flakes easily.
• 7. Season with salt to taste and sprinkle half of the chopped cilantro; stir gently.
• 8. Remove from heat, let rest 2 minutes before serving.

🔥 Serve

• Ladle the moqueca into deep bowls, garnish with remaining cilantro and a lime wedge.
• Serve hot alongside steamed white rice, farofa, or traditional pirão (manioc flour thickener).
• Pair with a crisp green salad and sliced avocado for added freshness.