A vibrant, coconut milk-based fish soup served over rice and topped with a squeeze of fresh lime.
For the Brazilian rice
Ingredients:
- 2 tablespoons coconut oil
- Olive oil, for drizzling
- 1/2 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
- 1teaspoon paprika
- Pinch of cayenne
- 1/2pound cod, cut into large 1-2 inch pieces
- 1/2pound sea bass cut into large 1-2 inch pieces
- 2cups vegetable or fish stock
- 1can 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)
For the Brazilian rice
- 1/2 yellow onion, chopped finely
- 1 garlic clove, chopped finely
- 1cup jasmine rice
- 2cups vegetable stock
- Salt and pepper, to taste
- Green onions, chopped for garnish
Instructions:
- In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and jalapeño until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
- Add chopped tomatoes with their juice and stir everything together, cooking for another 1-2 minutes so the tomato juice can evaporate a bit.
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