Moqueca De Peixe

Here’s a nice fish stew. I used Dover Sole and also added some shrimp (mainly because I had some leftover shrimp I needed to use). I also doubled the recipe because I like leftovers. If you do the same, you don’t have to double all the vegetables unless you want to. I also didn’t have dende oil (palm oil), so I just used all olive oil.

Moqueca

Moqueca De Peixe (fish Moqueca)

INGREDIENTS:

  • 2 lbs. fish (any white fleshed fish like red snapper, grouper or red fish)
  • 1 lime
  • 1 small tomato roughly chopped, 2 medium tomatoes sliced into thin rounds
  • 2 bell peppers (1 green and 1 red) sliced into thin rounds
  • 4 tablespoons roughly chopped fresh cilantro leaves
  • 1 small onion roughly chopped, 1 large onion sliced into thin rounds
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup dende oil
  • 1 cup coconut milk
  • pickled jalapenos thinly chopped, to your taste
  • 2 teaspoons salt

METHOD:

  1. Cut the fish into 2-inch pieces.

  2. Combine 1 small tomato, 1 small onion, 2 tablespoons of chopped cilantro, 1 teaspoon of salt and 2 garlic cloves in a food processor and process until pieces are very small. Mix it with juice of 1 lime.

  3. Cover both sides of the fish with this mixture and marinate in the refrigerator for 1 hour.

  4. Use the half of the bell peppers, tomatoes and onions cut into round slices and half of the remaining cilantro to make layers on top of each other in a large saute pan.

  5. Cover those layers with the fish and the marinade.

  6. Make other layers with the remaining bell peppers, tomatoes, onions and cilantro to cover the fish. Add the jalapenos (I use 1 teaspoon for mild flavor).

  7. Drizzle everything with olive oil and dende oil. Add coconut milk and 1 teaspoon of salt, stir, cover with a lid and cook over low heat, until the flesh starts to flake, about 20 minutes.

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