Moqueca (Brazilian Coconut Fish Stew)

• 700 g White fish fillet, skinless
• 2 Lime
• 3 cloves Garlic
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 large Yellow onion
• 1 large Red pepper
• 4 medium Tomato, ripe
• 2 tbsp Palm oil
• 400 ml Coconut milk
• 20 g Fresh coriander

1. Cut the fish into large chunks. Finely grate the garlic, then squeeze the limes. Season the fish with 1 tsp of the fine sea salt, the black pepper, the garlic and 2 tbsp lime juice; set aside while you prep the vegetables.
2. Thinly slice the onion and red pepper, and cut the tomatoes into wedges. Roughly chop the fresh coriander, keeping a small handful back for serving. Keep the remaining lime juice for finishing.
3. Heat the palm oil in a large pot over medium heat. Add the onion with the remaining 0.25 tsp fine sea salt and cook for 5 minutes until softened. Stir in the red pepper and cook for 3 minutes.
4. Add the tomatoes and cook for 4 to 5 minutes until they start to break down and look saucy. Pour in the coconut milk and bring to a gentle simmer. Keep the heat low so the stew barely bubbles.
5. Nestle the fish into the coconut broth in a single layer as much as possible. Simmer gently for 6 to 8 minutes, turning once, until the fish is just opaque and flakes easily. Stir in most of the coriander and cook for 1 minute more.
6. Take the pot off the heat and stir in the remaining lime juice to taste. Rest for 2 minutes so the flavours settle. Serve topped with the reserved coriander.

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