Moqueca

Bahian fish stew with coconut milk, tomatoes and peppers. Light, creamy and bright.

Ingredients

• 600 g firm white fish, cut in chunks
• 3 tbsp lime juice
• 2 tbsp palm or olive oil
• 1 onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 3 garlic cloves, minced
• 4 tomatoes, sliced
• 400 ml coconut milk
• 1 handful fresh coriander
• 1 tsp salt

Method

1. Marinate the fish in the lime juice, half the garlic and the salt for 15 minutes.
2. Layer the onion, peppers and tomatoes in a wide pot with the oil and remaining garlic. Cook for 8 minutes.
3. Lay the fish on top and pour over the coconut milk.
4. Cover and simmer gently for 10 to 12 minutes until the fish is cooked. Scatter with coriander and serve with rice.