Brazilian Fish Moqueca

A vibrant Brazilian fish stew simmered in coconut milk with peppers, tomatoes, and lime.

• 700 g firm white fish fillets (cod or halibut), cut into chunks
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tsp salt
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ripe tomatoes, chopped
• 1 tsp sweet paprika
• 400 ml coconut milk
• 0.5 cup fresh cilantro, chopped
• 2 scallions, sliced

Method

1. Toss the fish chunks with lime juice, garlic, and salt; marinate 15 minutes while you prep the vegetables.
2. Heat olive oil in a wide heavy pot over medium heat and soften the onion for 4-5 minutes.
3. Layer the bell peppers and tomatoes over the onion, sprinkle with paprika, and cook 5 minutes until the tomatoes release their juices.
4. Nestle the fish and its marinade into the vegetables, pour the coconut milk over, and bring to a gentle simmer.
5. Cover and simmer 12-15 minutes without stirring, until the fish flakes easily.
6. Taste and adjust salt, scatter cilantro and scallions on top, and serve hot with rice.