Small dice <quantity>1</quantity> large onion

Halve <quantity>1</quantity> red bell pepper. Remove the seeds and fibers, and small dice

Small dice <quantity>2</quantity> garlic cloves

Small dice the roots and stems of <quantity>1<unit>bunch</unit></quantity> of coriander

Halve <quantity>1</quantity> yellow bell pepper. Remove the seeds and fibers, and small dice

Small dice <quantity>1<unit>thumb</unit></quantity> of ginger

Small dice <quantity>1</quantity> habanada pepper

Trim, deseed, and small dice <quantity>1</quantity> red chili

Remove the skin of <quantity>700<unit>g</unit></quantity> of saltwater white fish fillet. Cut it into medium-sized portions

Halve <quantity>1<unit>cup</unit></quantity>of cherry tomatoes

Cut <quantity>2</quantity> plantains into <quantity>1<unit>cm</unit></quantity> thick slices

Place a large pot over medium heat and add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add the chili, peppers, onion, garlic, coriander, and ginger to the pot. Sautée until fragrant and the mixture starts to release liquids

Add the cherry tomatoes and mix

Add <quantity>1½<unit>cups</unit></quantity> of canned tomatoes and mix it. Season with salt to taste

Add <quantity>2<unit>tbsp</unit></quantity> of red palm oil and mix

Add the sliced bananas, intercalating them with the fish pieces. Use a spoon to push everything down the sauce

Add <quantity>1½<unit>cups</unit></quantity> of unsweetened coconut milk and gently stir to combine. Turn the heat down to low and let it simmer for 10-15m until the fish is fully cooked

Add coriander leaves to taste and the juice of <quantity>½</quantity> rangpur lime to the moqueca. The fish moqueca with plantains is ready

Grab some farofa and enjoy!