Moqueca de Peixe com Pirão

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of white fish fillets into 2-inch pieces and season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then set aside.

2. 2

   Heat 1 tablespoon of olive oil and 2 tablespoons of dende oil in a large pot over medium heat, then add 1 large thinly sliced red onion and sauté for 5 minutes until softened.

3. 3

   Add 3 minced garlic cloves, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced green bell pepper to the pot, cooking for another 8 minutes until the vegetables begin to soften.

4. 4

   Stir in 2 chopped medium tomatoes and 400 ml of coconut milk, bringing the mixture to a gentle simmer for 5 minutes to allow the flavors to meld.

5. 5

   Carefully add the seasoned fish pieces to the simmering stew, ensuring they are submerged, then cover the pot and cook for 10-12 minutes until the fish is flaky and cooked through.

6. 6

   Remove about 2 cups of the hot stew broth from the pot and gradually whisk in 1/2 cup of yucca flour in a separate small saucepan over low heat until a thick, smooth consistency is achieved for the pirão.

7. 7

   Stir 1/2 cup of fresh chopped cilantro and 2 tablespoons of fresh lime juice into the main moqueca stew just before serving, adjusting seasoning if necessary.