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Tucunaré Fish Moqueca

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Tempo de preparo

1 hour(s)


1 servings

Thata Magalhães

  • Ingredients
  • Recipe
  • Tucunaré fish in fresh fillet5 unit(s)
  • Coconut milk2 unit(s)
  • Palm oil2 tablespoon
  • Yellow bell pepper2 unit(s)
  • Red Bell Pepper2 unit(s)
  • Tomato4 unit(s)
  • Finely chopped medium bunch coriander1 unit(s)
  • Onion1 unit(s)
  • Bahian seasoning to taste
  • Black pepper to taste
  • Salt to taste
  • Garlic5 unit(s)
  • Olive oil for sautéing to taste
  1. Cut the peppers and tomatoes into slices
  2. Sauté the garlic with the onion in olive oil
  3. Add the coconut milk, palm oil and a cup of water and the other seasonings, stir well and let it thicken for three minutes.
  4. After this period, place a layer of peacock bass and a layer with the tomatoes and peppers, distributing it in two or three layers.
  5. Finish with cilantro and cook over medium heat for 0:35 minutes or until cooked completely.
  6. Serve with fresh rice

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