Moqueca (Brazilian Fish Stew) Recipe

Ingredients:

• 1 tablespoon coconut oil
• 1 white onion, chopped
• 5 cloves garlic, minced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 pound Roma tomatoes, chopped
• 1 1/2 pounds halibut, skin removed and cut into 6 pieces
• 3/4 cup coconut milk (about 1/2 can)
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons lime juice, plus more to taste
• FOR SERVING:
• Chopped cilantro
• Lime wedges
• Cooked rice

Directions:

1. In a straight-sided sauté pan or shallow Dutch oven, heat coconut oil over medium heat. Add onion and sauté until soft and translucent, about 3 minutes. Stir in garlic and bell peppers. Cook, stirring occasionally, until peppers are soft, about 3 to 5 minutes more. Add tomatoes and cook until tomatoes break down and soften, another 2 to 3 minutes. Stir in coconut milk and salt.
2. Add halibut to pan and nestle into sauce. Bring to a gentle simmer. Lower heat, cover, and cook 8 to 10 minutes or until fish is done. Flesh should be opaque and flake easily with a fork. Stir in lime juice. Taste and add more salt and lime juice, as desired.
3. Serve over hot cooked rice, sprinkled with cilantro, and garnished with lime wedges.
4. Cook's Tip:
5. In winter, tomatoes lack the sweetness and flavor of their summer counterparts. Add a couple tablespoons tomato paste to sautéed peppers for enhanced flavor.
6. True cod and rockfish, generally available year-round, are great substitutes for halibut in this recipe.