Preparation

• Bring a large pot top medium heat and add the olive oil,the chopped onion and jalapeño and saute for 2-3 minutes until softened. Add the sliced bell peppers and cook for another 2-3 minutes.
  Add the chopped garlic, paprika and cayenne and cook for another 1-2 minutes.
  Add chopped tomatoes with their juices, tomato paste and stir everything together and cooking for another 2-3 minutes.
  Season the fish with salt and pepper and place the fish on top of the vegetables.
  Pour the coconut milk and seafood stock into the pot and add the lime zest and season with salt and pepper. Gently mix the content.
  Cover the pot. Over low heat, cook the moqueca for 10-15 minutes until the fish is just cooked through and soup has reduced slightly.
  Remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.
  
  Brazilian Rice
  
  Bring a small pot to medium heat and add olive oil, chopped onion and saute until lightly caramelized, about 3-5 minutes.
  Add the jasmine rice and saute so all of the rice is coated with oil.
  Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.
  When cooked, fluff the rice with a fork and serve with moqueca.