Moqueca Baiana with White Rice and Collard Greens
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Antonio
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Let's make delicious Moqueca Baiana! First, marinate the white fish with lime and spices. While it rests, about 15 minutes, sauté aromatics like onion and garlic, then add bell peppers and tomatoes to your pot. Simmer in coconut milk with spices, nestle the fish in, and cook until flaky. Cook white rice and collard greens separately. Stir cilantro into the stew. Serve over rice with collards, garnished with extra cilantro. Dinner is served!
Meat, Eggs, & Dairy
- 1 1/2 pounds white fish fillets
Fresh Produce & Herbs
- 1 whole onion
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 bunch collard greens
- 1 whole lime
- 1 whole tomato
- 1/2 cup cilantro
Seasonings & Spices
- 2 cloves garlic
- 2 tablespoons dendê oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili flakes
- to taste salt
- to taste black pepper
Pantry Items
- 1 1/2 cups white rice
- 1 can coconut milk
- 2 tablespoons olive oil
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