Brazilian Moqueca with Cilantro-Lime Cod and Coconut Broth

Ingredients

• 12 oz cod fillets, skin-on, cut into 2 portions
• 1 can (13.5 oz) coconut milk (full-fat), divided
• 1 cup diced tomatoes (fresh), or 1 can (14 1/2 oz) if fresh unavailable
• 1 medium red bell pepper, sliced into strips
• 1/2 medium yellow onion, thinly sliced
• 3 cloves garlic cloves, minced
• 1/2 cup fresh cilantro, chopped, divided
• 1 whole lime, juiced
• 1 tbsp palm oil (dendê), or olive oil
• 1 1/2 tbsp olive oil, for sautéing
• 3/4 cup fish stock or vegetable broth
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1-2 whole malagueta peppers (optional), for heat, or use red chili flakes
• 1 medium sweet potato, cubed for side

Instructions

1. 1

   Heat olive oil in a large shallow pan or Dutch oven over medium heat. Sauté onion and bell pepper for 4 minutes until softened.

2. 2

   Add minced garlic and cook for 1 minute until fragrant. Add diced tomatoes and cook for 3 minutes.