Ingredients with Measurements:
- 1 lb of white fish fillets
- 2 red bell peppers, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 2 tbsp of olive oil
- 1 can of coconut milk
- 1 tbsp of tomato paste
- 1 tbsp of paprika
- 1 tbsp of cumin
- 1 tbsp of coriander
- Salt and pepper to taste
- 2 limes, sliced
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the sliced onions and garlic and sauté for 2-3 minutes until fragrant.
3. Add the sliced red bell peppers and continue to sauté for another 2-3 minutes.
4. Add the tomato paste, paprika, cumin, coriander, salt, and pepper. Mix well.
5. Add the coconut milk and stir until well combined.
6. Add the fish fillets and gently stir to coat them in the sauce.
7. Cover the skillet or wok and let the fish cook for 10-15 minutes, or until it is fully cooked.
8. Squeeze the lime juice over the top of the dish and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Red bell peppers can be substituted with green bell peppers or any other type of pepper.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add shrimp or scallops to the dish for a seafood twist.
- Use different spices to create a unique flavor profile.
- Add diced tomatoes for a chunkier texture.
Tips and tricks:
- Be sure to use fresh fish for the best flavor.
- Don't overcook the fish or it will become tough and dry.
- Serve with rice or bread to soak up the delicious sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Moqueca de Pimentão in a large serving dish with lime wedges and fresh cilantro on top.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the sauce is too thin, add more tomato paste.
- If the sauce is too thick, add more coconut milk or water.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Moqueca de Pimentão is a traditional Brazilian fish stew that originated in the state of Bahia.
Flavor profiles:
Moqueca de Pimentão is a savory and slightly spicy dish with a creamy coconut milk sauce.
Serving suggestions:
Serve the Moqueca de Pimentão with rice or bread to soak up the delicious sauce.
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Region: Brazilian