Moqueca (Brazilian Fish Stew with Plantain Substitution)

Ingredients

• 2 large Plantains (ripe but firm)
• 2 tablespoons Olive oil
• 1 large Onion
• 3 cloves Garlic
• 1 large Red bell pepper
• 1 28 oz can Diced tomatoes
• 1 13.5 oz can Coconut milk
• 2 tablespoons Lime juice
• 0.25 cup Cilantro
• 1 tablespoon Palm oil (Dende oil)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Peel the 2 large plantains and slice them into 1/2-inch thick rounds. Set aside.
2. 2Heat 2 tablespoons of olive oil and 1 tablespoon of palm oil in a large pot or Dutch oven over medium heat, which is about 350°F (175°C).
3. 3Add the 1 large onion and 1 large red bell pepper to the pot. Cook, stirring occasionally, until they have softened, which should take about 5 minutes.
4. 4Add the 3 cloves of garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
5. 5Stir in the 1 28 oz can of diced tomatoes, 1 13.5 oz can of coconut milk, 2 tablespoons of lime juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together well.
6. 6Bring the mixture to a simmer, then carefully add the sliced 2 large plantains to the pot. Make sure they are mostly submerged in the liquid.
7. 7Cover the pot and let it cook for 15-20 minutes. The plantains should be tender when pierced with a fork, and the sauce will have thickened slightly. Stir gently once or twice during cooking.
8. 8Remove the pot from the heat. Stir in the 0.25 cup of cilantro just before serving. Serve the moqueca hot.

Substitutions

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