Brazilian Moqueca with Coconut Broth and Crispy Cassava Chips

Ingredients

• 10 oz halibut fillets, skinless, cut into 2-inch chunks
• 3/4 cup coconut milk, full-fat, unsweetened
• 1/2 cup diced tomatoes, fresh or canned
• 1/2 medium red bell pepper, diced
• 1/4 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 small jalapeño pepper, minced, seeds removed for less heat
• 1/4 cup fresh cilantro, chopped, divided
• 2 tbsp lime juice, fresh
• 1/2 cup fish stock, low-sodium
• 1 tsp sweet paprika
• 2 tbsp dendê (palm oil), or substitute with extra virgin olive oil
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 8 oz cassava root, peeled, cut into thin matchsticks
• 2 cups vegetable oil, for frying

Instructions

1. 1

   Season halibut chunks with salt and pepper, set aside for 10 minutes.

2. 2

   Heat dendê and olive oil in a large shallow pan (panela de barro if available) over medium heat. Sauté onion and garlic for 2-3 minutes until softened.