Moqueca

Method

1. 1.Rinse the fish fillets and pat them dry, then season them with salt, pepper, lime juice, a little cumin and half the minced garlic. Let them sit while you get everything else going.
2. 2.Warm the olive oil and a good slosh of dendê oil (palm oil) in a wide heavy pan — a clay pot is traditional but a cast-iron skillet or deep sauté pan works too.
3. 3.Gently soften the sliced onion over low heat until translucent. Add the rest of the garlic and cook for another minute without letting it brown.
4. 4.Layer in the peppers and tomatoes, spreading them out evenly, and let them cook down for five or six minutes until they've softened.
5. 5.Pour in the coconut milk and bring it to a gentle simmer. Taste and season — it should be savoury, slightly sweet from the coconut, bright from the lime.
6. 6.Nestle the marinated fish into the sauce in a single layer. Cover the pan and let it cook for six to eight minutes, just until the fish flakes easily.
7. 7.Scatter over a generous handful of chopped coriander and spring onions right at the end.
8. 8.Serve straight from the pan with white rice, a little farofa on the side if you can get hold of it, and an extra wedge of lime.

Notes