Moqueca Baiana – Brazilian Fish Stew

• Approximately 1 to 1 1/2 lbs fillet of firm white fish such as Black Sea Bass (trap caught), Pacific halibut, U.S. swordfish, or Alaskan or Pacific cod, rinsed in cold water, pin bones removed, cut into about 1 1/2″ pieces
• 3 cloves garlic, minced
• 3 T lime juice
• 3/4 tsp Diamond kosher salt
• Freshly ground black pepper
• 3 T olive oil
• 1/2 medium yellow onion, chopped
• 1 medium red bell pepper and 1 medium green bell pepper, chopped
• 1 14 oz can crushed tomatoes – or 2 c diced fresh tomatoes
• 1 T paprika (Hungarian sweet)
• 1/4 tsp red pepper flakes
• 1/2 bunch of cilantro, chopped with some set aside for garnish
• 1 14-ounce can coconut milk
• Cooked white rice for accompaniment – or crusty French bread

Place fish pieces in a bowl, add the minced garlic, lime juice, salt and pepper, and blend so that the fish is well coated.

In a large covered pan (such as a Dutch oven), coat the bottom with  2 T of olive oil and heat on medium heat.

Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Cook for a few minutes longer, until the bell pepper begins to soften.  Stir in the tomatoes.  Bring to a simmer and cook for 5 minutes, uncovered. Stir in most of the chopped cilantro.

Arrange the fish pieces on top of the vegetables.  Pour the coconut milk over the fish and vegetables. Do NOT stir the coconut milk in….let it sit on top. Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Stir; taste and adjust seasonings, adding more salt, red pepper, or lime juice, if desired.  If you want the stew a little thinner, add a little water and stir it in.

Serve topped with the remaining cilantro – with rice on the side or with the French bread.