Brazilian fish stew (moqueca)

My parents lived in Brazil years ago and we love revamping nostalgic Brazilian dishes. This family favourite is a lighter, Kiwified take on the classic moqueca fish stew, with no palm oil, less coconut milk and the addition of sustainable green-lipped mussels and white fish like NZ hoki. It's also a deliciously fitting way to celebrate the Rio Olympics! Chilli is optional so feel free to give it as much kick as you like. Serves 4-6.

Ingredients

600 g	White-fleshed fish fillets, (I used hoki, equivalent to 4 small fillets) (Main)
12	Mussels
¼ cup	Lime juice, (or lemon juice)
1 Tbsp	Coconut oil
1	Red onion, finely chopped
1	Green capsicum, thinly sliced
1	Red chilli, finely chopped
4 cloves	Garlic
1 ½ tsp	Sweet smoked paprika
½ cup	Coconut milk
1 ½ cups	Fish stock
1 tin	Whole peeled tomatoes
1	Salt, to taste
1	Ground black pepper, to taste

To serve

4 servings	White rice
1 large handful	Fresh coriander, roughly chopped

Directions

1. Chop fish fillets into large chunks and set aside in a bowl with the lime or lemon juice to marinate. Refrigerate for half an hour to an hour.
2. Heat coconut oil in a large pot. Cook onion and capsicum for around 5 minutes. Add garlic and smoked paprika and cook for a further few minutes.
3. Add tomatoes and break them up slightly. Pour in coconut milk and stock and bring to the boil.
4. Reduce heat and simmer for 10 minutes. Continue cooking on medium to high heat for another 20 or so minutes to reduce the liquid so it is a little more saucy than soupy.
5. Take marinated fish from the fridge and place it along with the mussels (cleaned and beards removed) in the pot and cook for a further 8-10 minutes with the lid on. If the mussels are not all open, take them out and steam separately.
6. Serve hot over a bowl of rice with coriander, an extra squeeze of lime or lemon juice and a green salad on the side, if you like.