Moqueca (guiso brasileño de pescado)

Ingredientes

• 2 tablespoons coconut oil
• 2 tablespoons olive oil
• 1/2 yellow onion (diced)
• 1 jalapeno (diced, seeds removed if too spicy)
• 1 red bell pepper (seeds removed and sliced)
• 1 yellow bell pepper (seeds removed and sliced)
• 2 cloves garlic (finely chopped)
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne (add more if preferred)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds cod (or other firm white fish, cut into large 1-2 inch pieces)
• 2 vine tomatoes (chopped, with their juices or 1 13-ounce can chopped tomatoes)
• 2 cups seafood stock (or vegetable stock)
• 13-ounce can coconut milk (full fat)
• 1 lime (zested + lime cut into wedges)
• 2 green onions (chopped, for garnish)
• 1 cup jasmine rice (washed and rinsed)
• 2 cups vegetable stock
• 1/2 teaspoon kosher salt (to taste)

Preparación

1. 1

   In a large pot over medium heat, melt 2 tablespoons of coconut oil and 2 tablespoons of olive oil. Add diced onion and jalapeño, sautéing until softened (about 2–3 minutes).

2. 2

   Add sliced red and yellow bell peppers; cook for another 2–3 minutes until they soften.

3. 3

   Stir in chopped garlic, paprika, and cayenne; sauté for about 1–2 minutes until fragrant.

4. 4

   Incorporate the chopped tomatoes along with their juices; cook for an additional 2–3 minutes.

5. 5

   Pat the cod dry and season with salt and pepper before laying it on top of the sautéed vegetables.

6. 6

   Pour in coconut milk and seafood stock; add lime zest gently without disturbing the fish.

7. 7

   Cover the pot slightly ajar to allow steam to escape; bring to a simmer and cook for 10–15 minutes until fish is just cooked through.

8. 8

   Serve over jasmine rice garnished with green onions and lime wedges.