Moqueca

Ingredients

1 ½ lbs black cod (sablefish)
½ tsp salt
1 lime
2-3 Tbsp coconut or olive oil
1 onion, diced
½ tsp salt
1 cup carrot, diced
1 red bell pepper, diced
4 garlic cloves, rough chopped
½ jalapeno, diced
1 Tbsp tomato paste
2 tsp paprika
1 tsp ground cumin
1 cup fish or chicken stock
1.5 cups tomatoes, diced
1 – 14 oz can coconut milk
Salt to taste
½ cup chopped cilantro, scallions or Italian parsley

Directions

1. Rinse and pat the fish dry. Cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
2. In a large pan, heat the oil over medium high heat. Add onion and salt, and sauté for 2-3 minutes. Turn the heat down to medium, add carrot, bell pepper, garlic and jalapeño and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
   Add the coconut milk and taste and add more salt if necessary.
3. Place the fish in the stew and simmer gently until it’s cooked through, about 5 minutes.  Spoon the coconut broth over the fish and cook until desired doneness or longer for thicker pieces.
4. Serve over rice with a squeeze of lime. Enjoy!