Name: Moqueca
Prep time: 70 min
Cook time: 20 min
Yield: 4
Cuisine: Brasileña
Ingredients: 800 grams white fish, in season, it can be sole, grouper, or snook. Boneless, cut into large thick pieces; 2 cloves garlic, finely chopped; 4 tablespoons lime juice, seedless; salt, for seasoning; pepper, for seasoning; 2 tablespoons olive oil; 2 tablespoons onion, grated; 2 cloves garlic; 1 cup tomato, in medium cubes; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1/2 onions, sliced; 2 tablespoons Palm oil; 1 Aji Colorado, chopped; 2 cups coconut milk; 1 bunch cilantro, stalk and leaves; white rice, cooked, for serving

Preparation

50 mins

20 mins

Low

Place the fish fillets in a semi-deep container along with the garlic, lemon juice, and enough salt and pepper. Then, mix very well to combine all the ingredients and coat the fillet thoroughly. Refrigerate for at least 30 minutes. Set aside. Heat the olive oil in a saucepan over medium heat, then add the grated onion and garlic and cook until they start to turn shiny. Next, add the tomato, colorful peppers, and sliced onion; cook over medium-low heat, stirring occasionally. Once the tomato juice starts to color the preparation, it will be time to integrate the palm oil and the red chili. Mix evenly and arrange the vegetables as if making a bed with them.