Brazilian Fish Soup

A vibrant, coconut milk-based fish soup served over rice and topped with a squeeze of fresh lime.

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:

1. 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.
2. 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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