Moqueca

YIELD

2-3

INGREDIENTS

3 ea cod or halibut fillets cut into approx. 6-oz pieces

4 ea tomatoes, diced

2 cloves garlic, minced

1 ea yellow bell pepper, sliced

1 ea green bell pepper, sliced

9 oz coconut milk

Juice of ½ lime

1 tsp paprika

Cilantro, chopped

2 T olive oil

4 oz Curried Tomato Marmalade

METHOD

1. In a large saucepan, heat olive oil and add minced garlic, stirring for 1 minute. Add diced tomatoes and simmer on low heat for 10 minutes, occasionally stirring.

2. Add bell peppers, paprika, coconut milk, and a jar of Curried Tomato Marmalade and stir.

3. Lay your fish into the stew liquid, cover, and let it cook for 20 minutes on low heat.

4. Add lime juice and salt to taste, stir and garnish with fresh cilantro.

PLATING TIP

Place a piece of fish on a plate, add the stew over the fish to keep moist, then garnish with 1 tsp Curried Tomato Marmalade accompanied by cilantro or microgreens on top, and enjoy!