Bahian moqueca

• 300 g Rice (white, to serve)
  Swaps (2)
• 3 u Tomato (sliced)
  Swaps (1)
• 1 u Onion (in rings)
• 3 cloves Garlic (chopped)
• Salt (to taste)
• 1 u Red Chilli (optional)
• 1 handful Coriander (chopped)
• 2 u Lime (juiced)
  Swaps (1)
• 2 tablespoons Extra Virgin Olive Oil
• 1 u Red Pepper (in rings)
• 400 ml Coconut Milk
  Swaps (1)
• 1 u Yellow Pepper (in rings)
• 700 g White Fish Fillets (firm (monkfish, grouper, corvina), in large pieces)
• 2 tablespoons Red palm oil (dendê) (red (dendê))

Instructions

1. 1

   Marinate the fish with the lime juice, garlic and salt while you prepare the vegetables.

   20 min

2. 2

   Cook the rice and keep it warm.

   18 min

3. 3

   In a wide pan, add the olive oil and a layer of onion, tomato and peppers. Lay the fish and its marinade on top and cover with the rest of the vegetables and the chilli.

   5 min

4. 4

   Pour in the coconut milk and dendê oil, cover and cook over medium heat without stirring, just shaking the pan now and then, until the fish is cooked and the vegetables tender.

   15 min

5. 5

   Season with salt, scatter the coriander over and serve in the pan with the rice.