Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of white fish fillets into large chunks, then place them in a bowl and marinate with the juice of 1 lime and 1 teaspoon of salt for 15 minutes.

2. 2

   Heat 2 tablespoons of dendê oil in a large clay pot over medium heat, then add 1 large chopped onion and cook until softened, about 5 minutes.

3. 3

   Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 6 cloves of minced black garlic to the pot, stirring well and cooking for another 5 minutes until fragrant.

4. 4

   Stir in 2 chopped medium tomatoes and 400 milliliters of full-fat coconut milk, bringing the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.

5. 5

   Carefully add the marinated fish chunks to the simmering sauce in the clay pot, ensuring they are mostly submerged.

6. 6

   Gently simmer the moqueca for 15-20 minutes, or until the fish is cooked through and flaky, stirring occasionally to prevent sticking.

7. 7

   Season with 0.5 teaspoon of freshly ground black pepper to taste, and then garnish generously with 0.25 cup of fresh chopped cilantro before serving.