Trout Moqueca with Pepper

Name: Trout Moqueca with Pepper
Yield: 4
Ingredients: Moqueca; 1 tablespoon of olive oil; 2 onion rings; 4 tomato rings; 8 trout fillets, peeled and cut in half; Salt and black pepper to taste; 1/2 cup of chopped fresh cilantro; 1 1/4 cups of coconut milk; 2 tablespoons of dendro oil; Pepper; 1/2 cup of tapioca flour; Salt to taste

1
Moqueca
2
1 tablespoon of olive oil
3
2 onion rings
4
4 tomato rings
5
8 trout fillets, peeled and cut in half
6
Salt and black pepper to taste
7
1/2 cup of chopped fresh cilantro
8
1 1/4 cups of coconut milk
9
2 tablespoons of dendro oil
10
Pepper
11
1/2 cup of tapioca flour
12
Salt to taste

Ingredients

1
Moqueca
2
1 tablespoon of olive oil
3
2 onion rings
4
4 tomato rings
5
8 trout fillets, peeled and cut in half
6
Salt and black pepper to taste
7
1/2 cup of chopped fresh cilantro
8
1 1/4 cups of coconut milk
9
2 tablespoons of dendro oil
10
Pepper
11
1/2 cup of tapioca flour
12
Salt to taste

Directions

1
Moqueca
2
Place the olive oil in a pan and alternate layers of onion, tomato, and fish, seasoning each layer with salt, black pepper, and cilantro
3
Cover and bring to medium heat until simmering
4
Cook for 10 minutes or until the ingredients are tender
5
Add the coconut milk and dendro oil and adjust the seasoning
6
Lower the heat, let it cook for another 3 minutes, and reserve
7
Pepper
8
Remove four small shells from the ready moqueca and place in another pan
9
Bring to medium heat until simmering
10
Add the tapioca flour gradually, stirring constantly, until thickened
11
Season with salt and serve with the moqueca.