Holiday Moqueca (Brazilian Fish Stew with Coconut Milk)

• 300 g Long-grain white rice
• 2 tsp Fine sea salt
• 2 tbsp Palm oil
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 400 g Canned chopped tomatoes
• 400 ml Coconut milk
• 650 g White fish fillet, firm, skinless
• 1 large Lime
• 20 g Fresh coriander

1. Rinse the rice until the water runs mostly clear. Cook it in a saucepan with a pinch of the fine sea salt and enough water to cover by about 2 cm, then simmer gently for 12 minutes. Cover, take off the heat, and leave to steam for 10 minutes.
2. Meanwhile, heat the palm oil in a large pot over a medium heat. Finely slice the yellow onion and red pepper, then cook with a pinch of the fine sea salt for 8 to 10 minutes until softened and sweet. Crush the garlic, stir it in with the ground cumin, and cook for 1 minute until fragrant.
3. Add the canned chopped tomatoes and simmer for 5 minutes to meld the flavours. Pour in the coconut milk and bring to a gentle simmer, then season with a little more fine sea salt. Keep the heat low so the sauce stays silky.
4. Cut the white fish fillet into large chunks and nestle them into the sauce in a single layer. Simmer very gently for 6 to 10 minutes, turning once, until the fish is opaque and flakes easily. Avoid boiling, which can make the fish break up.
5. Finely chop the fresh coriander. Squeeze in the lime juice, stir through most of the coriander, and taste for fine sea salt. Serve the moqueca over the rice, scattering the remaining coriander on top.

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