Moqueca de Peixe

Ingredients

• 800 g firm white fish steaks
• 400 ml coconut milk
• 3 medium tomato
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large onion
• 4 cloves garlic
• 0.5 bunch cilantro
• 3 whole lime
• 60 ml palm oil (dendê)
• 400 g white rice

Steps

1. Season fish steaks with lime juice, salt, and pepper; rest 20 minutes.
2. In a wide clay pot or heavy pan, heat dendê (palm) oil; sauté sliced onion and bell pepper until slightly softened.
3. Add minced garlic and cook 1 minute more.
4. Layer sliced tomato over the vegetables.
5. Nestle the fish steaks on top of the vegetables.
6. Pour coconut milk around (not over) the fish so it steams gently.
7. Cover and simmer 12-15 minutes over low heat, spooning broth over fish occasionally, until just cooked through.
8. Shower with chopped cilantro and a squeeze more lime.
9. Serve immediately over white rice, with an extra drizzle of dendê if you like.

Tips

• Dendê (palm oil) gives the signature orange color and grassy flavor. It is the soul of the dish.
• Do not overcook — 15 minutes maximum. Fish should just flake, not fall apart.