Ingredients:
2 lbs of white fish fillets (such as cod or tilapia)
2 cans of coconut milk
1 cup of dendê oil
2 onions, chopped
3 cloves of garlic, minced
2 tomatoes, chopped
2 cups of cilantro, chopped
Salt and pepper, to taste
Lime wedges, for serving
White rice, for serving
Instructions:
In a large pot, heat the dendê oil over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes, until softened.
Add the tomatoes and sauté for another 2-3 minutes.
Pour in the coconut milk, and bring the mixture to a simmer.
Add the fish fillets to the pot and spoon the sauce over the fish. Season with salt and pepper to taste.
Cover and cook for 8-10 minutes, or until the fish is cooked through.
Stir in the cilantro and cook for another 2-3 minutes.
Serve the Moqueca with lime wedges and white rice.