Brazilian Moqueca with Dendê Oil and Lime-Cilantro Rice

Ingredients

• 14 oz firm white fish fillets (halibut or sea bass), cut into 2-inch chunks
• 2 tbsp dendê oil (or substitute coconut oil), essential for authentic flavor
• 1 medium yellow onion, diced
• 1 whole red bell pepper, diced
• 4 whole garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 1/2 cups plum tomatoes, diced, fresh or canned
• 3/4 cup coconut milk, full-fat
• 1/2 cup fish or vegetable stock, low-sodium
• 1/4 cup fresh cilantro, chopped, divided
• 2 tbsp fresh lime juice, divided
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3/4 cup white rice, uncooked
• 1 1/2 cups water, for rice
• 3 cups fresh collard greens, chopped
• 1 tbsp olive oil, for greens
• 1 whole garlic clove, minced, for greens

Instructions

1. 1

   Start the cilantro-lime rice: Bring 1 1/2 cups water to boil in a medium pot. Add rice, 1/2 tsp salt, and half the lime juice. Reduce heat to low, cover, and simmer 15-18 minutes until tender. Fluff with fork and stir in remaining cilantro.

2. 2

   While rice cooks, heat dendê oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and bell pepper, sauté 3-4 minutes until softened.