Moqueca leve — dogfish in coconut milk
Dogfish steaks simmered with tomato, red pepper and coconut milk, finished with fresh coriander.
Active time15 min
Cooking17 min
Total27 min
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Ingredients
- 1 tbsp fresh coriander
- 2 garlic cloves
- 1 onion
- 1 red pepper
- 2 tomatoes
- half a cup of water
- 2 tbsp olive oil
- 200 ml full-fat coconut milk
- 1 pinch of ground black pepper
- 1 tsp salt
- 400 g raw dogfish steaks
Preparation
Peel and chop the garlic and onion. Wash the pepper and tomatoes. Deseed the pepper and dice the vegetables. Wash and chop the coriander.
Use for the recipe: half a red pepper (prepare 1 red pepper).
1 tbsp fresh coriander2 garlic cloves1 onionhalf a red pepper2 tomatoes- knife
- chopping board
Heat the oil in a saucepan over medium heat. Add the onion, garlic and pepper. Sauté for 2 min, stirring.
2 tbsp olive oil- saucepan with lid
- spoon
Add the tomatoes, coconut milk and water. Stir, then lay in the fish steaks. Add the salt and pepper. Simmer gently for about 15 min until the vegetables are tender and the fish is opaque throughout and comes away easily from its cartilage. Scatter with coriander and serve.
half a cup of water200 ml full-fat coconut milk1 pinch of ground black pepper1 tsp salt400 g raw dogfish steaks- saucepan with lid
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration