Fish Stew with Coconut Milk

It seems to me that every country with a long coastline will have its own fish soup. I posted many recipes for fish stew on my blog. Yesterday, one of my neighbors stopped by and gave me some of the white fish that he caught on his fishing trip.  It gave me an idea to create a fish soup. Today, I will introduce this easy version of "Moqueca", Brazilian fish stew. I went through many wonderful blog recipes that are similar to Thai or Vietnamese fish soup cook with coconut milk. However, it will depend upon cook’s idea for adding spices to make a slightly different taste than the original one. Cooking is fun, and the cook should use whatever ingredients that is in the pantry to create a fantastic meal. Life is too short, so make the most of it. Healthy eating everyday is my goal. This easy tasty healthy soup is the one.
Ingredients:
1 lb. cod or any white firm fish fillet
2 garlic cloves, minced
Juice of one lemon
Soup base ingredients:
2 tbs coconut oil
1/2  tbs fresh chopped ginger
2 garlic cloves, minced
One 14.5 oz. can of coconut milk,
2 cups chicken broth
1 onion, chopped
1 total cup of red and yellow bell peppers, chopped
2 cups chopped fresh tomato
1 tsp paprika
2 tsp salt
1 tsp sugar
1/4 tsp black pepper
 
Garnishes:
 Chopped green onions and cilantro

Directions:
Cut fish into big chunks and place in a bowl. Add garlic and lemon juice. Refrigerate until needed.
In a large saucepan, heat coconut oil. Stir in onion, ginger, and garlic. Cook for 5 minutes until fragrant. Add paprika. Add tomato. Season with salt, pepper, and sugar. Stir and cook for 2 minutes. Add bell pepper. Stir and cook for 2 minutes. Add broth and coconut milk. Bring to boil and turn the heat to medium low. Simmer for 25 minutes. This is the soup base.
When ready to serve. Bring it back to boil. Add fish and cook for 10 minutes. Add chopped green onions and cilantro. Serve with rice or bread.
You can add shrimp or other vegetables, such as cauliflower, potatoes, and carrots.