Moqueca

Instructions

1. In a large bowl, combine fish chunks, lime juice, salt, and black pepper. Toss to coat and marinate for 15 minutes.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onion and cook until translucent, about 5 minutes.
3. Add red and yellow bell peppers to the pot and cook for another 3 minutes until they start to soften.
4. Stir in minced garlic and chopped tomatoes, cooking until the tomatoes begin to break down, about 4 minutes.
5. Pour in coconut milk and bring the mixture to a gentle simmer. Add paprika, stirring to combine.
6. Gently add the marinated fish along with any accumulated juices to the pot. Cover and cook for 10-15 minutes until the fish is cooked through and flakes easily with a fork.
7. Stir in chopped cilantro and parsley, reserving a small amount for garnish.
8. Taste and adjust seasoning with additional salt or lime juice if necessary.
9. Serve the moqueca hot, garnished with reserved cilantro and parsley, alongside cooked white rice.