- Serves: 6 to 8
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 4 firm white-meat fish steaks, such as halibut or cod
- 2 limes, juiced
- Fresh cilantro, chopped
- Salt and pepper, to taste
For the sauce
- 2 green bell peppers - peeled, seeded and thinly sliced
- 2 red bell peppers - peeled, seeded and thinly sliced
- 2 orange bell peppers - peeled, seeded and thinly sliced
- 6 tomatoes - peeled, seeded and thinly sliced
- 6 onions, thinly sliced
- 2 (14-ounce) cans coconut milk
- 4 cups fish or vegetable stock
- 1 cup white wine
- 1/2 cup red palm oil
- 1 cup fresh cilantro leaves
- 1 cup fresh flat leaf parsley, chopped
Farofa
- 3 tablespoons red palm oil
- 2 onions, grated
- 2 cups breadcrumbs
- Fresh parsley, finely chopped
- Salt and pepper, to taste
Molho de Pimenta (Hot Pepper Sauce)
- 1 fresh hot chile pepper of your choice, roughly chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon coarse salt
Directions
Season fish steaks with lime juice, cilantro, salt and pepper; set aside.
Preheat oven to 400º F. Separate out half of the sliced green, red and orange peppers, tomatoes and onions. Place on a baking sheet and roast for 15 minutes. Hint: use the “not-so-perfect” slices — the tips and scraps.
Drain the liquid part from the coconut milk cans and reserve.
In a food processor, place roasted vegetables, stock, wine, drained coconut milk and red palm oil. Process until well combined. Strain and add salt and pepper to taste; set aside.
In a heavy-bottom stockpot, layer half the remaining sliced vegetables, cilantro, half of the fish steaks and cover with half the sauce. Repeat for the second layer, using all remaining sauce. Cover and let simmer for about 20 minutes.
Sprinkle finely chopped parsley on top and serve with Farofa and Molho de Pimenta.
Farofa
Heat red palm oil in a skillet; add onions and sauté until golden brown. Add breadcrumbs and stir vigorously. Turn the heat off; add parsley, salt and pepper. Mix and serve.
Molho de Pimenta (Hot pepper sauce)
Using a mortar and pestle, mash all ingredients until well combined. Use a drop or two on your Muqueca and bring it to the next level!
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