-
1
Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.
-
2
Rice, bring the chicken stock to a boil, heat 1 Tsbp oil in a sauce pan over medium heat. Add chopped onion and cook until translucent. Add the minced garlic and cook for 30 seconds. Add the raw rice and stir coating with oil and onions.
-
3
Add the boiling stock and cover reduce heat and simmer for 20 minutes.
-
4
Back to the soup.
-
5
In a large pot coat the bottom of it with 2 Tbsp palm or olive oil. Add the chopped onion & cook until softened. Add the bell pepper, paprika, & pepper flakes. Sprinkle with salt and pepper. Cook a few minutes longer until pepper is softened. Stir in the chopped tomatoes and onion greens bring to a simmer and cook for 5 minutes. Stir in the chopped cilantro.
-
6
Using a large spoon remove about 1/2 of the vegetables. Spread the remaining veggies over the bottom of the pan to create a bed for the fish. Arrange the fish pieces over the veggies and sprinkle with salt and pepper. Then add back the remaining veggies, covering the fish. Pour the coconut milk over the fish and veggies.
-
7
bring the soup to a simmer, reduce the heat, cover and let simmer for 15 minutes.
-
8
Taste and adjust the seasonings. You may need to add more salt, lime juice, pepper, or chili flakes.
-
9
Garnish with cilantro. Serve with rice.
