Name: Cod moqueca with palm oil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: 800 g cod; 2 pcs lime; 2 pcs onion; 1 pc red bell pepper; 1 pc yellow bell pepper; 3 pcs tomatoes; 4 cloves garlic; 400 ml coconut milk; 3 tablespoons palm oil; 1 handful coriander; 1 pc chilli peppers; salt; black pepper; 300 g parboiled rice; 0.5 l water; 1 teaspoon salt

Step by step process

Preparation

1
Prepare this moqueca with cod with a quick marinade. Pat the cod dry and cut into larger pieces. Drizzle with the juice of one lime, add salt, and let rest for ten minutes.
TIP:
Marinate fish in lemon or lime juice only briefly, usually for 10 to 15 minutes. If marinated longer, the surface of the flesh will start to break down and the fish will lose its firmness after cooking.
2
Cut the onion into half-moons, the peppers into strips, the tomatoes into slices, finely chop the garlic, and remove the seeds from the chili pepper according to taste.

Moqueca

3
Heat the palm oil in a large pot. Spread half of the onions, peppers, tomatoes, garlic, and chili peppers on the bottom.
4
Place the marinated cod on the vegetables, add the remaining vegetables, pour in the coconut milk, and lightly pepper.
5
Cover the pot and simmer over low heat for about 20 minutes, until the fish turns white and the vegetables become noticeably soft. Do not stir during this time.
6
Stir in half of the chopped coriander at the end, taste the juice, and adjust with salt and pepper as needed.

Rice

7
Rinse the rice several times with cold water, pour it into a saucepan, and cover with approximately twice the amount of water.
TIP:
Rinse the rice several times, add a measured amount of water, and cook it covered over low heat. After removing it from the heat, let it rest for a while so it can finish steaming, which will keep the grains fluffy and prevent them from sticking together.
8
Bring it to a boil, reduce the heat, lightly salt it, and cook covered for about 15 minutes until tender.
9
Let the cooked rice sit for five minutes off the stove, then fluff it with a fork to keep it loose.

Serving

10
Cut the second lime into wedges. Sprinkle the moqueca with the remaining coriander and serve it hot with a portion of rice. Bring the pot straight to the table for the best experience.