Ecuadorian Coconut Fish Stew (Encocado De Pescado)

• 2 pounds Fillets of firm white fish such as halibut or monkfish
• 1 Large red onion
• 3 Bell peppers (2 greens, 1 red)
• 4 Plum tomatoes
• 3/4 cup Pure coconut Water
• 3/4 cup Coconut Milk
• 1 cup Coconut Pulp (pure, if you can find it, otherwise use unsweetened shredded coconut)
• 1/2 cup Fresh cilantro + more for garnish
• 4 Cloves of garlic
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 teaspoon Ground coriander
• Olive oil for cooking
• Salt and Pepper
• 1/2 Bird's Eye Chili (optional)

1. Cut the fish fillets in medium-sized medallions. In a large pot, heat olive oil and sear the fish pieces for a few minutes, taking care to leave about 1/2 inch of space between the pieces to avoid them from boiling. Proceed in batches if needed. Remove fish pieces from the pot and set aside on a plate.
2. Dice the onion, bell pepper and tomatoes finely and mince the garlic. Add more olive oil to the pot over medium-high heat and cook the onion, bell pepper and garlic for 5 minutes. Add the tomatoes and spices and continue cooking.
3. Blend together the coconut water, coconut milk and coconut pulp. Add to the pot and squeeze in the juice from the oranges. Add the fish pieces to the stew and cook for 10 minutes. If using chill, add it to the pot with the fish to cook.
4. Garnish with fresh cilantro and serve with fried plantain or plantain chips.

white fish, red onion, bell peppers, tomatoes, coconut water, coconut milk, coconut, fresh cilantro , garlic, paprika, cumin, ground coriander, olive oil, salt

Taken from food52.com/recipes/25546-ecuadorian-coconut-fish-stew-encocado-de-pescado (may not work)