Bahian fish moqueca in coconut milk with rice

Ingredients

For 1 serving

• Monkfish180 g
• Coconut milk60 ml
• Bell peppers120 g
• Tomatoes150 g
• Onion60 g
• Garlic1 clove
• Lime juice15 ml
• Paprika1 teaspoon
• Cilantro8 g
• White rice55 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: fish,

In season: July – September

Method

1. Cut the monkfish into roughly 4 cm chunks and put them in a bowl with the lime juice, crushed garlic and a pinch of salt; leave to marinate for 15 minutes.
2. Meanwhile boil the rice in salted water for the time on the packet and drain.
3. Slice the onion, deseeded peppers and tomatoes into rings.
4. Oil the bottom of a casserole and layer the onion, peppers and tomatoes with the fish, dusting each layer with a little paprika and a pinch of salt.
5. Pour the coconut milk and the marinade over, cover and cook over medium heat for 15 minutes without stirring, until the fish is white and firm and the vegetables soft; shake the pan if it catches.
6. Finish with torn coriander and serve with the rice.