Moqueca (Brazilian Fish Stew) | Soups And Stews | Umami

Ingredients

• 2 tablespoons coconut oil
• 2 tablespoons Olive oil
• 1/2 yellow onion (diced)
• 1 jalapeno (diced, seeds removed if too spicy)
• 1 red bell pepper (seeds removed and sliced)
• 1 yellow bell pepper (seeds removed and sliced)
• 2 cloves garlic (finely chopped)
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne (add more if preferred)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds cod (or other firm white fish, cut into large 1-2 inch pieces)
• 2 vine tomatoes (chopped, with their juices, or 1 13 ounce can chopped tomatoes)
• 2 cups seafood stock (or vegetable stock)
• 13 ounce can coconut milk (full fat)
• 1 lime (zested + lime cut into wedges)
• 2 green onions (chopped, for garnish)
• 1 garlic clove (finely chopped)
• 1 cup jasmine rice (washed and rinsed)
• 2 cups vegetable stock
• 1/2 teaspoon kosher salt (to taste)