"The Accidental Chef" Joe Caputo

Soup

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions

3 cloves garlic, minced

4 Tbsp lime or lemon juice

Salt

Freshly ground black pepper

Olive oil

1 cup chopped spring onion, or 1 medium yellow onion, chopped  

1/4 cup green onion greens, chopped

1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped

2 cups chopped tomatoes

1 Tbsp paprika

Pinch red pepper flakes

1 large bunch of cilantro, chopped with some set aside for garnish

1 14-ounce can coconut milk

Rice

            1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, minced

1 cup white rice

1 3/4 cups boiling water 1 teaspoon salt

 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Refrigerate.

 Bring a couple cups of water to a boil. Heat one tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

 In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

 Use a large spoon to remove about half of the vegetables. Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt, lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.