Cucinare TV - "Moqueca"

Start by filleting the fish (corvina) from the refrigerator.

Make a cut through the head of the fish to start the filleting process.

Cut along the top fin and down to the spine, being careful to follow the bones.

Remove the belly and any remaining bones from the fish.

Keep the head for making fish stock later.

Remove the tail of the fish and clean it thoroughly.

Heat a pan until hot, then add olive oil.

Add sliced onion and garlic to the hot oil.

Season with salt and pepper as desired.

Add sliced red bell pepper and cook until softened.

Add sliced tomato to the mixture.

Incorporate blanched potatoes into the pan.

Add the fish pieces, ensuring they are not overcrowded in the pan.

Let the fish brown slightly for flavor.

Pour in coconut oil to enhance the dish's flavor.

Add more salt and pepper to taste.

Squeeze lime juice over the mixture and optionally add lime zest.

Pour in coconut milk and let it cook on low heat to avoid burning.

Once cooked, plate the fish with the vegetables and garnish with fresh parsley.

Equipment Needed

Dietary

Allergens