Sposób przygotowania

Toss the fish with the lime juice and half of the salt in a shallow bowl. Set aside for 10 minutes while you prepare the vegetables; do not marinate longer, or the citrus can change the fish's texture.

Warm the olive oil in a wide, heavy saucepan or Dutch oven over medium heat. Add the onion and bell pepper with the remaining salt and sauté for 5 to 7 minutes, until glossy and beginning to soften. Add the garlic and cook for 30 seconds, until fragrant.

Stir in the chopped tomatoes and dendê oil. Cook for 4 minutes, stirring occasionally, until the tomatoes begin to break down and the oil turns the base a deep orange.

Pour in the coconut milk and stir to combine. Bring the mixture just to a gentle simmer over medium heat, then lower the heat so the surface barely trembles. Cook uncovered for 5 minutes to meld the flavors.

Nestle the marinated fish pieces into the sauce in a single layer. Spoon some sauce over the tops, cover, and simmer gently for 8 to 10 minutes, turning the pieces once if needed, until the fish is opaque and flakes easily in the center.

White fish gently simmering in coconut tomato broth for moqueca

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Remove the pan from the heat and rest it, covered, for 2 minutes. Taste the broth and adjust the salt or lime if needed, then scatter over the chopped cilantro.

Serve the moqueca immediately in warmed bowls with lime wedges, spooning plenty of coconut broth around each piece of fish.

Finished Brazilian moqueca with coconut broth, cilantro, and lime

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Dlaczego ten przepis się sprawdza

The onion, garlic, peppers, and tomato create a savory base, while coconut milk softens their acidity and provides body. Dendê oil adds the unmistakable nutty, floral finish associated with classic moqueca, and a short covered simmer cooks the fish gently.