Easter lunch

Well, moqueca is an easy dish to make, it helps to have a clay or iron pan, but I`ve done it in regular pans too.

On the bottom of the pan goes a layer of tomato slices, a layer of red yellow and green bell peppers sliced and a layer of sliced onions.

Then comes the fish; it is best when it's firm and thick, preferably boneless, take your pick, I used pirarucu, which is nearly impossible to find in the US.

All the pieces were marinated in advance, the usual stuff: garlic, onions, black pepper, lemon and so on.

Add another layer of tomatoes, bell peppers and onions.

Turn on the fire, and let it do it’s magic.

Let the juices flow; once it starts to boil, add some coconut milk and parsley.

I also used octopus. Tricky little beast; you have to boil it just right, or you’re going to have some fishy gum in your dish. I'll tell you the trick later. Got lots of little clean shrimp as well. You may use big ones as well. The shrimp can go into the pan with the rest, but the octopus you have to add later, when the fish is almost done.

There is something I add, that is not commonly used, it's really expensive, but it’s worth it: Spanish saffron.

Very important!!! DON’T STIR!!

Garlic rice, and roasted potatoes go very well with the dish.

Have fun!!!