Recipe: Moqueca

Ingredients

1 1/2 to 2 pounds of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 tablespoons lime or lemon juice
Salt
Freshly ground black pepper
Extra virgin olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 tablespoon paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk

Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated
Sprinkle generously all over with salt and pepper
In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat
Add the chopped onion and cook a few minutes until softened
Add the bell pepper, paprika, and red pepper flakes
Sprinkle generously with salt and pepper (at least a teaspoon of salt)
Cook for a few minutes longer, until the bell pepper begins to soften
Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro
Use a large spoon to remove about half of the vegetables (you'll put them right back in)
Spread the remaining vegetables over the bottom of the pan to create a bed for the fish
Arrange the fish pieces on the vegetables, sprinkle with salt and pepper, then add back the previously removed vegetables, covering the fish
Pour coconut milk over the fish and vegetables
Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings
You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste
Garnish with cilantro
Serve with rice or with crusty bread