Brazilian Fish Stew (9 ww pts)

By Rander9576

Ingredients

• 1 lbs of cod (approx 3/4" thick), cut into large portions
• 3 cloves garlic, minced
• 3 Tbsp lime or lemon juice
• Salt
• Freshly ground black pepper
• Olive oil
• 1 medium yellow onion, chopped
• 1/4 cup green onion green and white, chopped
• 1/2 yellow and 1/2 red bell pepper, chopped
• 1 jalopeno seeded and chopped
• 2 cups chopped tomatoes (or 1 14 oz can no salt added)
• 3/4 Tbsp paprika (Hungarian sweet)
• Pinch red pepper flakes
• 1 14-ounce can coconut milk
• Rice
• 1 Tbsp olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 cup white rice
• 1 teaspoon salt

Details

Servings 4

Preparation

Step 1

For the Rice: Heat 1/2 Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Put in rice cooker , add 1 tsp salt, 2 cups water, stir and cover. Start rice cooker

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. Keep chilled while preparing veggies for stew.

Coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion, bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes until the onion and bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered.

Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Pour coconut milk over the fish and vegetables. Bring to simmer, adjust seasoning if needed and then cover for 5-10 minutes until fish flakes.