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Moqueca Capixaba

min

12 servings

Hard

Moqueca Capixaba

Soya Sunflower Oil

Soya Sunflower Oil

Ingredients

1 kg of fresh white fish in slices
Juice of 2 lemons
4 tablespoons of Soya Sunflower Oil (60 ml)
1 tablespoon paprika (10 g)
2 onion rings
3 chopped garlic cloves
2 sliced tomatoes
1 bundle of chopped green smell
½ bunch of chopped coriander
1 ½ cups of water or vegetable stock (375 ml)
Salt and pepper to taste.

Preparation Method

Season the fish slices with lemon, salt and pepper. Set aside in the fridge for 15 minutes.
In a large saucepan, heat the oil with the paprika over low heat until it is well colored.
Boil the onions and garlic. When the onions begin to wilt, add the fish, interspersed with the tomatoes. Add the chopped green smell and coriander.
Add the vegetable stock, adjust salt and pepper and cover to cook.
Serve with rice and fish stew.