Preparation

Boil the cod for one minute. Drain, reserving the cooking water (part of it will be used in the recipe).
Take a clay pot to heat with a water slide at the bottom (water is just a safety measure for the pot not to crack). Keep it on low heat, it takes time to warm up.
Seal the cod slices in olive oil over medium heat, in a robust skillet. Drain and set aside.
In the same frying pan lightly saute the garlic. Then add the peppers and onion. Finally, the tomatoes and paprika and let it incorporate. Add the soaking water (approximately 150 ml; if necessary, add more so that the moqueca has a good broth). Mix, taste the salt, and turn off the heat (the ideal is that the vegetables are whole).
Put the cod pieces in the hot clay pot. Pour all the contents of the pan over the slices. Increase the heat, add the palm oil and sprinkle the pepper. Finally, pour the coconut milk and the chopped cilantro.
Serve bubbling with white rice.

Ingredients

  • 1 kg of salted and soaked or desalted cod (in slices)
  • 6 tablespoons of olive oil
  • 5 finely chopped garlic cloves
  • 1 teaspoon of paprika
  • 5 peeled and seeded tomatoes, cut into large cubes or sliced
  • 1 yellow pepper cut into large cubes or slices
  • 1 red pepper cut into large cubes or slices
  • 2 large onions cut into large cubes or slices
  • 1/2 cup (diced) palm oil
  • 1/2 cup of coconut milk
  • Fresh coriander leaves
  • 2 finely chopped fresh peppers
  • 150 ml of the water in which the cod was soaked