One-Pot Fish Moqueca with Rice, Bell Peppers, and Cilantro
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound white fish fillets, cut into 2-inch pieces
- 1 cup long-grain white rice, rinsed
- 2 bell peppers (1 red, 1 yellow), sliced
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 can (13.5 oz) full-fat coconut milk
- 4 ripe tomatoes, diced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- Stir in the sliced bell peppers and cook for another 2 minutes.
- Add the rinsed rice, diced tomatoes, coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.
- Nestle the fish pieces into the rice mixture. Cover the pot and cook for 15 minutes until the rice is tender and the fish flakes easily.
- Remove the pot from the heat. Stir in the chopped cilantro and lime juice.
- Let the stew sit covered for 5 minutes before serving. Garnish each bowl with extra cilantro.
Notes
Use firm white fish like cod or halibut so the pieces stay intact during simmering. If the rice absorbs too much liquid, add a small splash of water toward the end. Leftovers reheat well the next day with a little extra coconut milk stirred in to loosen the texture.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife