Moqueca de Peixe (Brazilian Coconut Fish Stew)

• 700 g White fish fillet, skinless
• 2 Lime, juicy
• 2 tsp Fine sea salt
• 2 tbsp Palm oil
• 1 large Yellow onion
• 1 large Red pepper
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• 500 g Tomato, ripe
• 400 ml Coconut milk
• 20 g Fresh coriander

1. Cut the fish into large chunks. Finely grate the zest from 1 lime, then squeeze the juice from both limes. Toss the fish with the lime zest and juice and 1 tsp of the fine sea salt.
2. Heat the palm oil in a large pot over medium heat. Slice the onion and red pepper, then cook with a pinch of the remaining salt for 8 to 10 minutes until softened and glossy. Slice the garlic and stir in for 1 minute until fragrant.
3. Stir in the ground cumin. Chop the tomatoes and add them to the pot with the remaining salt, then cook for 6 to 8 minutes until the tomatoes start to break down and look saucy. Pour in the coconut milk and bring to a gentle simmer.
4. Nestle the fish into the stew in a single layer as much as possible. Cover and simmer very gently for 8 to 10 minutes, turning the pieces once, until the fish is just opaque and flakes easily. Take off the heat so the fish stays tender.
5. Roughly chop the fresh coriander and stir most of it through the stew. Taste and adjust with a little more lime juice if you like it brighter. Serve straight away, scattered with the remaining coriander.

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