Anchovy Moqueca
Main CoursesAnchovy Moqueca
- 55 to 60 minutes
- Up to 4 people
- Easy
Main CoursesAnchovy Moqueca
- 55 to 60 minutes
- Up to 4 people
- Easy
Ingredients
- 500g anchovy fillets
- 2 lemons (juice)
- Salt and pepper to taste
- 2 tablespoons of dendê oil (palm oil)
- 2 tablespoons of olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tomatoes, sliced
- 200ml coconut milk
- 2 garlic cloves, minced
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley (optional)
Preparation method
- 1Season the Fish: In a bowl, season the anchovy fillets with lemon juice, salt, and pepper. Let it marinate for about 30 minutes.
- 2Sauté the Vegetables: In a large pan, heat the dendê oil and olive oil. Add the onion, garlic, and bell peppers, and sauté until the onion becomes soft.
- 3Add the Tomatoes: Add the tomatoes and continue sautéing for a few more minutes until they start releasing their juices.
- 4Assemble the Moqueca: Place the anchovy fillets over the vegetables in the pan. Pour the coconut milk on top, cover the pan, and cook over low heat for about 15 to 20 minutes, or until the fish is cooked and tender.
- 5Finish: Add the chopped cilantro and parsley, gently mixing. Adjust salt and pepper if necessary.
- 6Serve: Serve the anchovy moqueca hot, accompanied by white rice and farofa (toasted cassava flour).
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Main Courses
Anchovy Moqueca
- 55 to 60 minutes
- Up to 4 people
- Easy
Main Courses