Brazilian Moqueca Fish Soup

relish.com

Melissa Symonette

2 tablespoons coconut oil

Olive oil, for drizzling

½ yellow onion, chopped

1 red bell pepper, seeds removed and sliced

1 yellow bell pepper, seeds removed and sliced

1 jalapeño, chopped and seeds removed if too spicy

2 cloves garlic, chopped

1 teaspoon paprika

Pinch of cayenne

½ pound cod, cut into large 1 to 2 inch pieces

½ pound sea bass cut into large 1 to 2 inch pieces

2 cups vegetable or fish stock

1 can coconut milk, full fat

1 lime, zested + lime cut into wedges

Salt and pepper, to taste

Green onions, chopped for garnish

1 large tomato, chopped (or 1 15 ounce can chopped tomatoes)

subheading: For the Brazilian rice:

½ yellow onion, chopped finely

1 garlic clove, chopped finely

1 cup jasmine rice

2 cups vegetable stock

Salt and pepper, to taste

Green onions, chopped for garnish

Directions at relish.com

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