Brazilian Moqueca Fish Stew with Coconut and Peppers

Ingredients

• 1 1/4 lb firm white fish fillets, cut into large pieces
• 1 tsp kosher salt
• 1 lime, zested and juiced
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 can full-fat coconut milk
• 1 tsp smoked paprika
• 1/4 cup chopped cilantro
• Cooked white rice, for serving

Steps

1. Season fish with salt, lime zest and half the lime juice; set aside while the vegetables cook.
2. Heat oil in a wide pot. Cook onion and peppers until they begin to soften, then stir in garlic and paprika.
3. Add tomatoes and coconut milk, bring to a low simmer, and cook 8 minutes.
4. Nestle in the fish, cover, and simmer gently until opaque and the center reaches 145°F, 6 to 8 minutes.
5. Finish with remaining lime juice and cilantro. Serve immediately with rice.

Allergen note: Contains fish. Check canned coconut milk and broth substitutions for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.