Moqueca

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Fresh cilantro

1/4 cup, chopped (for garnish)

Lime juice

2 tablespoons

Coconut milk

1 can (13.5 oz)

Tomatoes

2 large, diced

Bell peppers

1 red and 1 yellow, sliced

Garlic

3 cloves, minced

Onion

1 medium, chopped

Fish fillets (such as cod or tilapia)

1 pound, cut into chunks

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the sliced bell peppers and diced tomatoes, cooking for an additional 5 minutes until they soften.
4. Sprinkle in the paprika, cumin, salt, and black pepper, stirring to combine and allow the spices to bloom for 1-2 minutes.
5. Gently add the fish fillets to the pot, ensuring they are nestled among the vegetables.
6. Pour in the coconut milk and lime juice, stirring gently to combine without breaking up the fish.
7. Cover the pot and let it simmer for about 20 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Remove from heat and garnish with freshly chopped cilantro before serving.