Brazilian Moqueca with Rice

Ingredients

• 1½ lb cod fillets
• 2 lime
• 4 clove garlic
• 1 red onion
• 1 red bell pepper
• 1 green bell pepper
• 3 roma tomatoes
• ½ bunch cilantro
• 13½ oz coconut milk
• 2 tbsp dende oil (palm oil) (optional)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1½ cup white rice
• 3 cup water

Steps

1. Pat fish dry, cut into 2-inch chunks, and season with juice of 1 lime, salt, and pepper. Set aside to marinate for 15 minutes.
2. Mince garlic, thinly slice onion and bell peppers, and dice tomatoes. Roughly chop cilantro.
3. Heat dende oil (or olive oil) in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell peppers; sauté until softened, about 5-7 minutes.
4. Stir in diced tomatoes and half of the chopped cilantro. Cook for another 5 minutes, then pour in coconut milk and bring to a gentle simmer.
5. Carefully add the marinated fish to the simmering sauce, ensuring it's mostly submerged. Cover and cook for 10-15 minutes, or until fish is opaque and flakes easily.
6. While the moqueca cooks, prepare the rice: combine white rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until water is absorbed.
7. Remove moqueca from heat, stir in the remaining cilantro and the juice of the second lime. Taste and adjust seasoning if needed.
8. Serve the Brazilian Moqueca hot with the cooked white rice.