Moqueca de Peixe

Ingredients

• 400 g White Fish Fillets
• 1 pcs Lime
• 1.5 tsp Coarse Salt
• 0.5 tsp Black Pepper
• 1 pcs Onion
• 3 pcs Garlic
• 2 pcs Tomato
• 1 pcs Red Bell Pepper
• 1 pcs Yellow Bell Pepper
• 8 tbsp Cilantro
• 400 ml Coconut Milk
• 2 tbsp Dende Oil
• 1 tbsp Olive Oil
• 2 tsp Malagueta Pepper Sauce

Method

1. Pat {white_fish_fillets} dry so they sear gently rather than steam, then season with {coarse_salt}, {black_pepper}, and {lime}. Let them stand briefly while you prepare the base.
2. Thinly slice {onion}, {tomato}, {red_bell_pepper}, and {yellow_bell_pepper}, then mince {garlic} and roughly chop {cilantro} so the stew cooks evenly and finishes bright.
3. Heat {olive_oil} and part of the {dende_oil} in a wide pot over medium heat. Add {onion} with a pinch of {coarse_salt} and sweat until softened and translucent, then add {garlic} and cook until fragrant. Add {tomato}, {red_bell_pepper}, and {yellow_bell_pepper}, season again with {coarse_salt}, and cook until juicy and lightly collapsed.
4. Pour in {coconut_milk} and bring to a gentle simmer over medium-low heat. Nestle in {white_fish_fillets} without crowding, spoon some broth over the top, and drizzle with the remaining {dende_oil}. Cover and simmer gently until the fish is just opaque and flakes easily. Finish with {cilantro} and a final squeeze of {lime} for brightness.
5. Ladle the hot moqueca into bowls and serve at once with {malagueta_pepper_sauce} on the side if you want extra heat.