Brazilian Fish Stew

Ingredients
1kg of white fillet fish
1tbsp of minced garlic
4tbsp lime juice
Salt & Pepper
Olive Oil
1 cup chopped spring onion
1 red capsicum chopped
1.5 cups of chopped tomatoes
2tbsp paprika (Hungarian sweet)
1tsp chilli flakes
1 bunch of coriander
1 can of coconut milk
Steamed rice to serve


Method
Chop the fish into palm size pieces, add the minced garlic and lime juice, coat well.  Season with salt and pepper and place in the fridge.


In a large pan on the stove top, heat oil.  Add the chopped onion and cook for a few minutes until softened.  Add the red capsicum, paprika and chilli flakes.  Cook for a further few minutes until the capsicum softens also.


Stir in the chopped tomatoes.  Bring to the simmer and cook for an additional five minutes uncovered, then stir in the chopped coriander.


Remove approximately half of the vegetables from the pan.  Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.  Arrange the fish pieces on the vegetables.  Sprinkle with salt and pepper.  Then add the vegetables you removed back on top of the fish.


Pour coconut milk over the fish and vegetables.


Bring to the simmer, reduce heat and cover, let simmer for approximately 15 minutes.


Best served with steam rice.