Brazilian Fish Stew adapted from Allrecipes.com

Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks (I used COD)

2 tablespoons olive oil
2 onions, chopped
1/2 tsp crushed red pepper
1 tbsp minced garlic
4 large bell peppers, diced (I used 2 red and 2 green)
1 (16 ounce) can diced tomatoes, drained
1 (10 ounce) can Rotel tomatoes, drained
1 (16 ounce) can coconut milk (I used lite)
1 bunch fresh cilantro, chopped (optional)
S&P


Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Serve over rice.