Moqueca

For the fish

• 500-750g firm white fish - Halibut, Black Cod, Sea Bass (thicker cuts are best)
• ½ tsp salt
• 1 lime, zest and juice

Rinse and pat dry the fish and cut into 2 inch pieces. Place in a bowl. Add salt, zest from half the lime and 1 tbsp lime juice. Massage lightly to coat all pieces well. Set aside.

For the stew:

• 2–3 tbsp coconut or olive oil (or use Dende – Brazillian Red Palm oil for the best flavor!)
• 1 onion finely diced (red, white or yellow)
• ½ tsp salt
• 1 cup carrot, diced
• 1 red bell pepper, diced
• 4 cloves garlic, rough chopped
• ½ jalapeno, finely diced
• 1 tbsp tomato paste
• 2 tsp paprika
• 1 tsp cumin
• 1 cup fish or chicken stock
• 1½ cups tomatoes, diced (preferably fresh)
• 1 can coconut milk (liquid and solids)
• salt to taste
• ½ cup chopped cilantro, scallions or Italian parsley
• A squeeze of lime

In a large saute pan, heat the olive oil over medium high heat.

Add onion and salt, and sauté 2-3 minutes.

Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes.

Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes.

Cover and simmer gently on medium low for 5 minutes or until carrots are tender.

Add the coconut milk and taste and add more salt if necessary.

Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces.

Taste and adjust salt and squeeze with lime.

To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.

Drizzle with a little olive oil if you like.