Moqueca

Ingredients

• Bluefish

  Fish, raw

  4 fillet or 600g

• Onions

  Raw

  2 medium or 220g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Fresh cilantro

  Coriander leaves, raw

  2 cup or 32g

• Garlic

  Raw

  4 cloves, minced or 12g

• Lime juice

  Raw

  2 ⅛ tbsp or 32g

• Salt

  Table

  3 tbsp or 54g

• Pepper

  Spices, black

  4 tbsp or 26g

• Paprika

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  1 ½ tbsp, ground or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Coconut cream

  Nuts, canned, sweetened

  ⅛ cup or 37g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. 1] MARINATE FISH: Mix garlic, paprika, cumin, 1.5tsp pepper, 1tsp salt, and lime juice together and coat the FISH chunks. Let sit in refrigerator for 1 hour or more.
2. 2] In a large pan, coat the bottom of the pan with olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, a layer of sliced tomatoes, and then a layer of FISH chunks with the marinade. Repeat until ingredients are finished.
3. 3] Top the layers with 3/4 of the Cilantro, olive oil, salt, pepper, and 1 can of Coconut Milk. Starting cooking rice separately.
4. 4] Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to 1 hour until the vegetables are cooked through. Garnish with remaining cilantro. Serve over rice.