Moqueca Capixaba

Shopping list

• 600 g firm white fish fillets — such as cod or haddock, cut into large chunks

  Sub
• 2 tbsp lime juice — freshly squeezed

  Sub
• 1 piece onion — thinly sliced into rings

  Sub
• 1 piece red pepper — deseeded and sliced

  Sub
• 1 piece green pepper — deseeded and sliced

  Sub
• 3 piece tomatoes — sliced into rounds

  Sub
• 3 clove garlic — minced

  Sub
• 400 ml coconut milk

  Sub
• 25 g fresh coriander — roughly chopped

  Sub
• 2 tbsp olive oil

  Sub
• 1 tsp sea salt

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub

Step by step

1. 1

   Season the fish chunks with lime juice, half a teaspoon of sea salt, and a pinch of black pepper. Let rest for 10 minutes.

2. 2

   Heat the olive oil in a large, wide pan or clay pot over medium heat. Add the onion and soften for 3 minutes.

3. 3

   Layer in half the sliced tomatoes, peppers, and garlic, then arrange the fish pieces on top in a single layer.

4. 4

   Top with the remaining tomatoes and peppers, then pour over the coconut milk and season with the remaining salt and pepper.

5. 5

   Scatter half the chopped coriander over the surface, cover tightly with a lid, and reduce the heat to low.

6. 6

   Simmer very gently for 18– 20 minutes, without stirring, until the fish is just cooked through and flakes easily.

7. 7

   Remove from the heat, taste the broth, and adjust seasoning. Sprinkle the remaining coriander over the top.

8. 8

   Serve in shallow bowls with steamed white rice and extra lime wedges on the side.