Moqueca

4-6 servings

INGREDIENTS

White-fleshed fish, cut into chunks                          1 kg

Limes, juice only                                                       2 each

Salt                                                                            5 gr

Oil                                                                             30 ml

Onion, diced                                                              2 each

Bell peppers, diced                                                    2 each

Garlic, minced                                                           2-3 cloves

Chili peppers, minced                                                1 to 3

Tomatoes, peeled, seeded and diced                          700 gr

Coconut milk                                                              500 ml

METHOD OF PREPARATION

1.      Mise en place

2.      Toss the fish, lime juice and salt together in a large, non-reactive bowl and set aside to marinate for about 30 minutes.

3.      Meanwhile heat the oil in a medium-sized pot over medium flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and chili peppers and sauté for another minute more.

4.      Stir in the tomatoes and simmer for about 5 more minutes to cook them down somewhat.

5.      Stir in the coconut milk and the fish with its marinade. Bring to a boil and then reduce heat to low. Simmer gently for about 5 minutes, or until the fish is cooked through.

6.      Adjust seasoning, and serve in bowls alone or over rice.