Ingredients:
For the coriander oil:
- 1 cup Classic Extra Virgin Olive Oil
- ¼ cup parsley leaves
- ¾ cup coriander leaves
For moqueca:
- 2 dogfish stakes
- 3 minced garlic cloves
- salt to taste
- 2 tablespoons Single Type Gallo Olive Oil
- 50ml of coconut water
- 1 medium onion in slices
- 1 small red bell pepper in slices
- 1 small green bell pepper in slices
- 1 tomato in slices
- ½ tablespoon coriander
- ½ tablespoon of parsley
- ½ cup coconut milk
- 1 tablespoon of palm oil
- lemon squeezed to taste
Preparation mode:
Coriander Oil:
In a pan, heat the oil to 60˚C or until hot to the touch. Beat the oil while still hot with the coriander and parsley leaves using a mixer or blender. Strain the seasoned oil through a sieve or fine cloth. Book to cool.
Stew:
Start by seasoning the fish with salt and a clove of minced garlic. Reserve. In a pan, heat the olive oil and sauté the other two cloves of garlic, when it releases the aroma, drizzle with the coconut water. Then, place a layer of onion, one of red pepper, one of green pepper, one of tomato and season with a little salt, cilantro and parsley.
Assemble another layer of each in the same order and add the seasoned fish slices. Cover the pan, cook over medium heat for 7 minutes and add the coconut milk. Before it starts to boil, add the palm oil and cook for another minute and turn off the heat.
Finally, put drops of lemon and finish with a thread of coriander oil. To serve, put a spoonful of olive oil with coriander, add the onion, tomato and peppers to taste under the fish.
Tip: serve with fresh white rice to accompany
Ingredients:
For the coriander oil:
- 1 cup Classic Extra Virgin Olive Oil
- ¼ cup parsley leaves
- ¾ cup coriander leaves
For moqueca:
- 2 dogfish stakes
- 3 minced garlic cloves
- salt to taste
- 2 tablespoons Single Type Gallo Olive Oil
- 50ml of coconut water
- 1 medium onion in slices
- 1 small red bell pepper in slices
- 1 small green bell pepper in slices
- 1 tomato in slices
- ½ tablespoon coriander
- ½ tablespoon of parsley
- ½ cup coconut milk
- 1 tablespoon of palm oil
- lemon squeezed to taste
Preparation mode:
Coriander Oil:
In a pan, heat the oil to 60˚C or until hot to the touch. Beat the oil while still hot with the coriander and parsley leaves using a mixer or blender. Strain the seasoned oil through a sieve or fine cloth. Book to cool.
Stew:
Start by seasoning the fish with salt and a clove of minced garlic. Reserve. In a pan, heat the olive oil and sauté the other two cloves of garlic, when it releases the aroma, drizzle with the coconut water. Then, place a layer of onion, one of red pepper, one of green pepper, one of tomato and season with a little salt, cilantro and parsley.
Assemble another layer of each in the same order and add the seasoned fish slices. Cover the pan, cook over medium heat for 7 minutes and add the coconut milk. Before it starts to boil, add the palm oil and cook for another minute and turn off the heat.
Finally, put drops of lemon and finish with a thread of coriander oil. To serve, put a spoonful of olive oil with coriander, add the onion, tomato and peppers to taste under the fish.
Tip: serve with fresh white rice to accompany
