FRIJE

Instructions

• 1.   Fragrant rice
  Bring a pot filled with a large amount of hot water to a boil (this will prevent the rice from sticking).
  Add the rice and cook on low heat according to the package instructions or until tender.
  Once cooked, drain the rice and return it to the pot. Season with salt and pepper. Cover to keep warm.
• 2.   The moqueca
  In a sauté pan, heat a drizzle of olive oil over medium-high heat.
  Peel and grate the Jerusalem artichokes and carrot. (You can also dice them (about 1 cm), then cook for an additional 5 to 10 minutes).
  Sauté them in the pan with the Bahian spices for 2 minutes.
  Then add the tomato paste, half of the coconut milk, and enough water to cover half of the vegetables. Season with salt and pepper. Cover and simmer for 10 minutes until the vegetables are tender.
• 3.   The hake
  Rinse and pat dry the hake. Season with salt and pepper, and cut into pieces (about 2 cm).
  Once the vegetables are tender, add the remaining coconut milk and the hake. Cover and continue cooking for 2 to 3 minutes until the fish is cooked. Taste and adjust the seasoning if necessary.
• 4.   Serve the fish moqueca immediately with rice.

Notes & Suggestions

• Bahian spices are a blend of cumin, coriander, and a touch of chili.

Nutritional information *