Ingredients
Scale
- 2 tablespoons coconut oil
- 2 tablespoons olive oil
- 1/2 yellow onion (diced)
- 1 jalapeno (diced, seeds removed if too spicy)
- 1 red bell pepper (seeds removed and sliced)
- 1 yellow bell pepper (seeds removed and sliced)
- 2 cloves garlic (finely chopped)
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne (add more if preferred)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds cod (or other firm white fish, cut into large 1–2 inch pieces)
- 2 vine tomatoes (chopped, with their juices or 1 13-ounce can chopped tomatoes)
- 2 cups seafood stock (or vegetable stock)
- 13-ounce can coconut milk (full fat)
- 1 lime (zested + lime cut into wedges)
- 2 green onions (chopped, for garnish)
- 1 cup jasmine rice (washed and rinsed)
- 2 cups vegetable stock
- 1/2 teaspoon kosher salt (to taste)
Instructions
- Gather all ingredients and chop as needed.
- In a large pot over medium heat, melt coconut oil and olive oil. Add diced onion and jalapeño; sauté until softened.
- Stir in sliced bell peppers and cook for an additional few minutes.
- Add chopped garlic, sweet paprika, and cayenne; cook until fragrant.
- Mix in the tomatoes and cook until softened.
- Season the fish with salt and pepper; place it on top of the vegetable mixture.
- Pour in coconut milk and stock; gently stir to combine without disturbing the fish.
- Cover partially, simmer for 10-15 minutes until fish is cooked through.
- Serve over jasmine rice with lime wedges and green onions for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 5g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg