Moqueca De Peixe – Marinated Fish

Rinse the fish inside and out, dry. Cut the dorsal fins and lateral fins into small pieces, score the fish diagonally on both sides at a distance of two cm with a sharp kitchen knife.

Finely grind 1/3 of the cilantro, chives, parsley, mint, peeled garlic clove, and tomatoes with the chopper of a blender. Season the fish all over with salt and season with pepper. Fill the incisions with the herb mixture, sprinkle with lime juice and marinate covered for thirty to forty minutes.

Peel the vegetable onion. Cut onion and chilies into rings. Core peppers and cut into 1/2cm thick rings.

Heat palm oil in a large saucepan with lid. Saute onion until translucent, add coconut milk, stir until smooth and bring to a boil once.

Add bell pepper rings and chili, season with salt and bell pepper. Cover and cook on medium heat for seven to ten minutes.

Place fish side by side on top of vegetables, baste with gravy. Cook for another fifteen minutes over medium heat (keeping the pot closed to preserve the flavor).

Carefully lift the fish out of the cooking pot, fold the remaining parsley leaves into the vegetables.

Arrange the vegetables on a large platter, place the fish on top and bring to the table hot.

Our tip: Always use fresh chives if possible!

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