Moqueca de Cumpelanos

1.In a large pot, heat olive oil over medium heat. Add the sliced onion, red and green bell peppers, and minced garlic. Saute until the vegetables are soft and fragrant.

2.Add the diced tomatoes and cook until they start to break down.

3.Stir in the coconut milk and fish stock. Bring to a simmer.

4.Season the fish fillets with salt, pepper, and the cumpelanos herb. Gently place the seasoned fish fillets into the simmering broth.

5.Cover the pot and let the fish cook for about 10-15 minutes, or until it's flaky and cooked through.

6.Squeeze the lime juice over the fish and broth. Taste and adjust seasoning if necessary.

7.Sprinkle chopped cilantro and parsley over the stew before serving. Serve hot with rice or crusty bread.

8.Enjoy the unique flavors of Moqueca de Cumpelanos!