Are you about to welcome your family home for lunch and don’t know what to prepare? The Kitchen Guide has selected a practical and delicious recipe to help you: Dogfish moqueca with coconut milk.
Irresistible, this dish has just the right amount of seasoning and the texture of the fish is juicy and tasty.
But the best part of the recipe is the prep time: it’s only 30 minutes!
With such a simple step-by-step guide, you’ll have time to have fun with your guests without getting stuck in the kitchen.
Bet on this delicious moqueca for your next family lunch, the compliments will delight you!
Please see the instructions below:
Dogfish moqueca with coconut milk
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- Juice of 2 lemons
- Salt and chilli sauce to taste
- 3 tablespoons of oil
- 3 cloves garlic, minced
- 1 diced green pepper
- 1 diced yellow pepper
- 3 peeled and seeded tomatoes, cut into cubes
- 1 glass of coconut milk (200 ml)
- 2 tablespoons chopped coriander
- 3 tablespoons chopped green chili pepper
- 2 tablespoons of palm oil
Preparation method:
- Season the fish with half the lemon juice and salt.
- In a pan, preferably terracotta, over medium heat, heat the oil and sauté the onion and garlic for 3 minutes or until softened.
- Add the peppers and tomatoes and sauté for 5 minutes, stirring occasionally.
- Season with salt and place the steaks in the pan, covering them with the stew.
- Drizzle with remaining lemon juice and coconut milk.
- Cover the pan and cook over low heat for 10 minutes.
- Remove from heat, sprinkle with coriander, green chilli and add palm oil.
- Serve, if desired, accompanied by coconut rice and palm flour.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
