Fish moqueca
Instructions
Peel the peppers.
Puree a pepper and a tomato with an onion cut into pieces, garlic peeled and chopped coriander.
Cut a bell pepper, a tomato and an onion into rings.
Pour half the puree in a pan with high edges.
Settle over fish fillets and cover with the rest.
Let stand for half an hour.
Spread the vegetables in the pan into rings and half the oil.
Slightly salted.
Cook over moderate heat for 20 minutes with a lid.
After this time, add remaining oil in the Pan, the coconut milk and the lemon juice.
Continue cooking for another 5 minutes, shaking once or twice the pan to mix well the fish and vegetables.
Serve with boiled basmati rice or corn polenta.
Ingredients and dosing for 4 persons
- 800 g of fillets of fish (or fish slices)
- 2 red peppers
- 2 onions
- 2 lemons
- 2 ripe tomatoes
- 2 cloves of garlic
- Few sprigs coriander of (or mint)
- 1 cup of palm oil
- 10 cl of thick coconut milk
- Salt