Moqueca Brazilian Fish Stew

Instructions

1. 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 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
2. In a large, deep pan or casserole dish, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and fish broth. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 minutes or until carrots are tender.
3. Add the coconut milk and taste and add more salt if necessary.
4. Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavourful coconut milk over the fish and cook until the fish is cooked through.
5. Taste and adjust salt and squeeze with lime.
6. To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
7. Drizzle with a little olive oil if you like. You can also serve this with some brown or wild rice on the side.