Moqueca

Ingredients

400 g white fish (cod, hallibut, etc.)

1 tsp lime juice

3 tbsp coconut oil

1 onion, fined diced

1 large red pepper, diced

4 cloves garlic, minced

1 jalepeno, minced

1 tbsp tomato paste

1 tsp cumin

250 ml chicken stock or fish stock

200 g chopped tomatoes

300 ml coconut milk

cilantro, salt, lime juice

Directions

Prep the fish by patting dry, salting, and squeezing lime juice over the fish then set aside.

In a large saute pan, heat the coconut oil until hot then add onion, pepper, garlic and jalapeno and cook for 5-8 minutes until everything softens in the pan.

Add to the pan the tomato paste, spices and stock, and chopped tomatoes. Simmer gently for 5-10 minutes until all the vegetables are soft then add the coconut milk.

Add the fish to the stew and simmer spooning the broth over the fish or flipping the fish every 60 seconds until it's cooked through.

Taste and adjusting seasoning. Serve over rice with extra lime juice and cilantro.

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Moqueca