Brazilian Fish Stew

• 2 tbsp olive oil
• 1 1/2–2 lbs (680–910g) assorted seafood, such as white fish, salmon, and shrimp, cut into large chunks (at least 1.5 inches/4 cm)
• 1–2 limes, plus more for serving
• 1 cup (185g) rice
• 1 medium yellow onion, thinly sliced
• 1 bell pepper (colour doesn't matter), seeded and thinly sliced
• 2 jalapeno peppers, seeded and thinly sliced
• 4–6 green onions, chopped
• 1 tsp (5g) ancho chili powder
• 2 tsp (5g) paprika
• 1 tsp (6g) kosher salt
• Pinch of cayenne pepper
• 1/2 tsp (1g) ground black pepper
• 2 tbsp (30g) tomato paste
• 4 garlic cloves, minced
• 8 oz (225g) canned diced tomatoes, drained well (or 2 fresh tomatoes, chopped and drained)
• 1 tbsp (15 ml) soy sauce
• 1 can (400 ml) coconut milk
• 1/2 bunch fresh cilantro
• 2 tbsp (30 ml) lime juice

Instructions

1. 1

   Cook the rice according to package instructions.

2. 2

   Place chunks of fish in a large bowl. Season with a pinch of salt and squeeze the juice of 1 or 2 limes (depending on the size of the limes). This will remove the fishy taste from the fish. Be careful not to leave the fish with lime juice on it for more than 20 minutes, or it will start to cook the fish. Immediately move to the next step.

3. 3

   Heat olive oil in a medium-sized pot over medium heat. Add the onions, peppers, jalapeño peppers, and green onions.

4. 4

   Season with a pinch of salt and cook until softened, about 5 minutes. Add the spices and cook for a minute to toast them.

5. 5

   Add the tomato paste and cook for 2 minutes (this gets rid of that canned taste). Lastly, add the garlic and cook for just about 30 seconds to avoid burning it.

6. 6

   Pour in the coconut milk, soy sauce, and drained tomatoes, and bring to a simmer. Let it simmer for 5 minutes for the flavours to meld.

7. 7

   Transfer the fish to the pot and bring it to a simmer. Cover and cook until it's cooked through – only about 5 minutes or so. It's so easy to overcook at this point, so be sure to check after 5 minutes. The fish should flake easily with a fork, and the internal temperature should be at least 145°F (63°C).

8. 8

   Remove from heat and add 2 tbsp (30ml) lime juice and cilantro. Season with more salt, pepper, and other spices to taste. Gently stir the soup, but don't break up the pieces of fish. Serve with rice and lime wedges. Enjoy!