Ingredients
Scale
- 2 tablespoons coconut oil
- 2 tablespoons olive oil
- 1/2 yellow onion (diced)
- 1 jalapeño (diced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 2 cloves garlic (finely chopped)
- 2 pounds cod (or other firm white fish, cut into pieces)
- 13-ounce can coconut milk
- 2 cups vegetable stock
- Juice and zest of 1 lime
- 2 vine tomatoes (chopped, with their juices)
- 2 green onions (chopped, for garnish)
- 1 cup jasmine rice (washed and rinsed)
- 1/2 teaspoon kosher salt (to taste)
Instructions
- In a large pot over medium heat, combine coconut oil and olive oil.
- Add diced onion and jalapeño; sauté for 3 minutes until softened.
- Stir in sliced bell peppers; continue cooking for another 3 minutes.
- Add garlic, sweet paprika, and cayenne; sauté until fragrant.
- Incorporate chopped tomatoes with juices and cook until softened.
- Pat the fish dry, season with salt and pepper, then place on top of vegetables.
- Pour in coconut milk and vegetable stock; add lime zest and season again.
- Cover pot slightly open; simmer for 10-15 minutes until fish is cooked through.
- Serve over jasmine rice garnished with green onions and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg