Brazilian Moqueca with Red Snapper, Bell Peppers, and Coconut Milk
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 lb red snapper fillets, cut into 2-inch pieces
- 2 bell peppers, thinly sliced
- 1 (14 oz) can coconut milk
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 3 ripe tomatoes, chopped
- 2 tbsp olive oil
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Cook for 5 minutes until the vegetables start to soften.
- Stir in the chopped tomatoes and cook for another 3 minutes to release their juices.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper.
- Add the red snapper pieces to the pot. Cover and simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
- Remove the pot from the heat. Stir in the lime juice and sprinkle the cilantro over the top before serving.
Notes
Add the fish only after the broth reaches a simmer so it stays tender. Leftovers reheat gently on the stove with a splash of water to loosen the sauce. Serve with rice to soak up the broth or skip the cilantro if you prefer a milder finish.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board