MOQUECA (Fish stew with coconut)

2 lb white fish steaks.
½ cup coconut milk
2 tablespoon olive oil
2 tablespoon lime juice
½ teaspoon salt
1 chopped onion
1 clove garlic, minced
3 tablespoon parsley
2 tablespoon tomato paste
1 tablespoon pepper sauce
1 cup water

Combine the fish with lime juice and salt in a bowl. Let it marinate while you prepare the sauté pan.

Heat the olive oil in a sauté pan and add the chopped onion,

garlic. Sauté the ingredients until onion becomes limp.

Add marinated fish, tomato paste, water and simmer for about 10 minutes in medium heat or until fish is done.

Mix in the coconut milk, pepper sauce, parsley and simmer for additional 5 minutes.

SERVE: Serve directly from sauté pan with white rice.

SERVING SIZE: 6 portions

Hint: The lime juice make the fish more firm.
Use fish steaks with the skin and do not stir the fish while cooking to avoid them flaking off.