5 tablespoons of Soya Corn Oil (75 ml)
2 tablespoons lemon juice (30 ml)
3 chopped garlic cloves
1 teaspoon salt
1 teaspoon annatto or paprika
1 chili pepper
4 tablespoons chopped green pepper
6 dogfish slices (1.5 kg)
1 small red bell pepper cut into slices
1 small yellow bell bell pepper, sliced
2 sliced tomatoes
1 medium onion, sliced
In a food processor, blend the oil, lemon juice, garlic, salt, annatto, pepper, green smell and spring onions until you get a paste. Spread the paste all over the fish and leave to rest for 15 minutes.
In a large, deep pan, assemble a layer of peppers. Place half the tomatoes and onion on top. Cover with fish and repeat.
Pour 150 ml of water into the pan and bring to the boil. Cook for 15 minutes with the pan covered, or until the fish is cooked.
Serve with coconut rice. Tip: to make the moqueca even tastier, you can add prawns.
