Moqueca de Peixe — Belizean Coconut Fish Stew

Shopping list

• 600 g firm white fish fillets (snapper or grouper) — cut into large chunks

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• 400 ml coconut milk

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• 1 piece red bell pepper — sliced

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• 1 piece green bell pepper — sliced

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• 1 piece medium onion — sliced

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• 4 clove garlic cloves — minced

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• 3 piece ripe tomatoes — diced

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• 2 piece lime — juiced

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• 1 bunch fresh coriander — chopped

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• 1 piece Scotch bonnet pepper — whole or finely chopped, to taste

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• 2 tbsp vegetable oil

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Season the fish chunks with half the lime juice, salt, and black pepper, then set aside to marinate for 15 minutes.

2. 2

   Heat the vegetable oil in a large heavy-based pot or deep frying pan over medium heat.

3. 3

   Add the sliced onion and cook for 3– 4 minutes until softened and translucent.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant.

5. 5

   Add the sliced red and green peppers, cooking for another 5 minutes until they begin to soften.

6. 6

   Add the diced tomatoes and Scotch bonnet pepper (whole if you want milder heat, chopped for more kick), stirring well.

7. 7

   Pour in the coconut milk and bring the mixture to a gentle simmer, stirring occasionally, for about 8 minutes to let the flavours meld.

8. 8

   Gently nestle the marinated fish chunks into the simmering sauce, spooning some liquid over the top.

9. 9

   Cover and cook for 10– 12 minutes, until the fish is opaque and flakes easily with a fork.

10. 10

    Remove from heat, stir in the remaining lime juice and most of the chopped coriander.

11. 11

    Taste and adjust seasoning with more salt or pepper if needed.

12. 12

    Serve hot in shallow bowls, garnished with the remaining coriander, alongside rice or fried plantain.