Brazilian fish stew

Feel yourself at the Brazilian Carnival! Let the flavors of explosive lime, delicate coconut and searing chili swirl in a hot samba

Ingredients

• 300 g cod fillet
• 300 g sea bass fillet
• 400 ml of coconut milk
• 500 ml vegetable or fish broth
• 1 red bell pepper
• 1 sweet yellow pepper
• 1 red chili
• 1 medium onion
• 2 cloves of garlic
• 1 tsp sweet paprika
• a pinch of cayenne pepper
• grated zest of 1 lime
• olive oil
• salt, freshly ground black pepper
• 1 lime to serve
• For rice:
• 1 cup jasmine rice
• 500 ml vegetable broth
• 1 small onion
• 1 clove of garlic
• 5 stalks of green onions
• salt, freshly ground black pepper

Directions

1. Peel the onion and cut into cubes. Chop the garlic finely. Peel the bell peppers from seeds and partitions, cut into medium cubes. Cut the chili peppers into thin rings, remove the seeds if necessary.
2. Heat olive oil in a large saucepan. Add onions, bell peppers and chili peppers and cook for 7-8 minutes. Then add the garlic, paprika and cayenne pepper, stir and cook for 1-2 minutes.
3. Blot the fish with paper towels and cut into large cubes. Season with salt and pepper on all sides. Place fish in a pot of vegetables, add vegetable broth and coconut milk. Add lime zest and season with salt and pepper. Cover the saucepan and simmer the stew over low heat for 20 minutes.
4. While the fish is stewing, cook the rice. Peel and finely chop the onion and garlic. Heat oil in a small saucepan and sauté the onions and garlic until golden brown. Add rice and stir.
5. Pour in vegetable stock and season with salt and pepper. Bring rice to a boil, then reduce heat and cook for 15 minutes. Loosen the rice with a fork and leave under the lid for 10 minutes. Chop green onions finely and mix with rice.
6. Divide the rice into bowls, add the fish stew and serve with the lime slices.