Brazilian Moqueca with Spicy Mango-Cilantro Salsa and Crispy Plantain Chips

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.5 pounds of firm white fish fillets with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the juice of 0.5 lime for at least 15 minutes.

2. 2

   In a large pot or Dutch oven, heat 2 tablespoons of dendê oil over medium heat, then add 1 large thinly sliced yellow onion and 1 large thinly sliced red bell pepper, cooking until softened for about 8 minutes.

3. 3

   Stir in 3 minced cloves of garlic and cook for 1 minute until fragrant, then add 1 can (14.5 ounces) of diced tomatoes and 0.5 cup of vegetable broth, simmering for 10 minutes.

4. 4

   Pour in 1 can (13.5 ounces) of full-fat coconut milk, bring the mixture to a gentle simmer, and carefully add the marinated fish pieces, cooking uncovered for 10-12 minutes until the fish flakes easily.

5. 5

   While the moqueca simmers, prepare the salsa by combining 1 large ripe mango diced into 0.5-inch cubes, 0.25 cup of finely diced red onion, 1 seeded and minced jalapeño, 0.25 cup of fresh chopped cilantro, and the juice of the remaining 0.5 lime in a medium bowl, then season with 0.25 teaspoon of salt and gently stir.

6. 6

   Heat 0.5 cup of vegetable oil in a large skillet over medium-high heat until shimmering, then carefully add the thinly sliced green plantains in batches, frying for 2-3 minutes per side until golden brown and crispy, then remove and drain on paper towels, seasoning immediately with 0.25 teaspoon of salt.

7. 7

   Gently stir 0.25 cup of fresh chopped cilantro into the finished moqueca.