Instructions

1. Start by marinating the fish. In a bowl, combine 1 lime, juiced, with 1 teaspoon of salt and 1 teaspoon of black pepper. Add the fish fillets and let them marinate for at least 30 minutes.
2. While the fish is marinating, prepare the vegetables. Dice 1 medium onion, chop 1 bell pepper (red or yellow), and slice 1 medium tomato. Set aside.
3. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
4. Add the chopped bell pepper to the pot and continue to sauté for another 3-4 minutes until softened. Stir in the sliced tomato and cook for an additional 3 minutes.
5. Next, add 1 can (14 oz) of coconut milk and 1 cup of fish stock to the pot. Stir well to combine all the ingredients.
6. Add 1 tablespoon of smoked paprika, 1 teaspoon of cayenne pepper, and 1 tablespoon of fresh chopped cilantro. Bring the mixture to a gentle simmer.
7. Carefully add the marinated fish fillets to the pot, submerging them in the broth. Cover and cook on low heat for about 15 minutes, until the fish is cooked through and flakes easily.
8. Once the fish is cooked, taste the broth and adjust seasoning if necessary. Finish by stirring in 1 tablespoon of fresh lime juice and more chopped cilantro if desired.
9. Serve the Moqueca hot, garnished with additional cilantro, accompanied by freshly cooked rice and lime wedges on the side.