Moqueca with cod

Pat the cod dry, cut into larger pieces, drizzle with the juice of one lime, salt, and let rest for ten minutes.

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.

In a large pot, heat the palm oil and spread half of the onions, peppers, tomatoes, garlic, and chili peppers on the bottom.

Place the marinated cod on the vegetables, add the remaining vegetables, pour in the coconut milk, and lightly pepper.

Cover the pot and simmer over low heat for about 20 minutes, until the fish turns white and the vegetables become noticeably soft.

Finally, stir in half of the chopped coriander, taste the juice, and adjust with salt and pepper as needed.

Rinse the rice several times with cold water, pour it into a saucepan, and cover with approximately twice the amount of water.

Bring it to a boil, reduce the heat, lightly salt it, and cook covered for about 15 minutes until tender.

Let the cooked rice sit for five minutes off the stove, then fluff it with a fork to keep it loose.

Cut the second lime into pieces, sprinkle the moqueca with the remaining coriander, and serve it hot with a portion of rice.