Simple Moqueca

Name: Simple Moqueca
Yield: 1
Ingredients: 500 g of fish (bass, mullet) or shellfish without shells; 2 onions; 2 cloves of garlic; 1 sprig of bay leaf; 1 teaspoon of cinnamon; 1 tablespoon of chopped cilantro; 3 tomatoes; 2 to 3 tablespoons of coconut milk; A pinch of calabrian pepper; To taste salt; 1 tablespoon of dendê oil; 2 tablespoons of olive oil; 1 tablespoon of lime juice

1
500 g of fish (bass, mullet) or shellfish without shells
2
2 onions
3
2 cloves of garlic
4
1 sprig of bay leaf
5
1 teaspoon of cinnamon
6
1 tablespoon of chopped cilantro
7
3 tomatoes
8
2 to 3 tablespoons of coconut milk
9
A pinch of calabrian pepper
10
To taste salt
11
1 tablespoon of dendê oil
12
2 tablespoons of olive oil
13
1 tablespoon of lime juice

Ingredients

1
500 g of fish (bass, mullet) or shellfish without shells
2
2 onions
3
2 cloves of garlic
4
1 sprig of bay leaf
5
1 teaspoon of cinnamon
6
1 tablespoon of chopped cilantro
7
3 tomatoes
8
2 to 3 tablespoons of coconut milk
9
A pinch of calabrian pepper
10
To taste salt
11
1 tablespoon of dendê oil
12
2 tablespoons of olive oil
13
1 tablespoon of lime juice

Directions

1
This traditional moqueca is typically prepared in a clay pot with a lid
2
If you don't have one, prepare it in a refractory container
3
Season the fish with salt and lime
4
If using shellfish, place them in the pan in the same sequence as you would place the fish
5
Slice the onion thinly and spread it on the bottom of the pan with a crushed garlic clove and a little olive oil
6
Mash a tomato with a fork and place it over the onion slices, season with a pinch of salt and bay leaf
7
Add the fish fillets, the remaining onion sliced into rings, and the mashed garlic
8
Season with cilantro, salt, a pinch of calabrian pepper - 2 to 3 drops, cinnamon, and coconut milk
9
Bake in a hot oven for 15 minutes
10
Perfume with dendê oil at serving time.