Moqueca a casserole dish with palm oil and coconut milk. In some regions, like Bahia, an even more traditional version involves cooking the fish in banana leaves, which intensifies the flavors while maintaining a gentle and fragrant cooking process. This recipe is ideal for an exotic, gluten-free dinner.

Moqueca de Peixe (Brazilian-style fish)

Brazil

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Preparation time 10 mins Cooking time 20 mins Total time 30 minutes

Difficulty: Beginner Servings: 5 Special regime:

Naturally gluten-free

Ingredients

Servings

• 600g of white fish fillets (cod, tilapia, etc.)

• 1 medium onion, finely chopped

• 2 diced tomatoes

• 1 red bell pepper, cut into thin strips

• 2 cloves of garlic, chopped

• 200 ml coconut milk

• 2 tablespoons of palm oil (or coconut oil, or olive oil)

• 1 lime (juice)

• Salt and pepper to taste

• Banana leaves for wrapping (or parchment paper)

Preparation

1. Preheat the oven to 180°C or use your steamer.
2. In a large bowl, mix the fish fillets with lemon juice, salt and pepper. Let marinate for 10 minutes.
3. Heat the oil in a pan and sauté the onion, garlic, tomatoes and pepper until tender.
4. Add the coconut milk and bring to a boil, then reduce the heat and simmer for 5 minutes.
5. Place a portion of the vegetable mixture on a banana leaf, then place a fish fillet on top. Wrap carefully and repeat for all the fillets.
6. Place the wrapped banana leaves in an ovenproof dish and bake for 20-25 minutes, until the fish is cooked. Or use your steamer for 20 minutes.
7. Serve hot with white rice.

Keywords: Brazilian fish recipe, fish recipe with coconut milk, gluten-free fish recipe, Moqueca de Peixe na Folha de Bananeira

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