Health and wellness coach Frances Vavloukis made her third appearance in the COOK kitchen earlier this week, and for those of you who have attended her earlier classes, it was NOT what you would expect. Frances, who has prepared recipes from her Greek heritage in the past, decided to switch it up for an evening with some festive Brazilian cuisine in honor of the Rio de Janeiro Summer Olympics!We all enjoyed some caipirinhas as we watched her prepare an amazing meal including shrimp pastries, tilapia croquettes, mango and kale salad, and Moqueca de Bahia, which we got the recipe for! See below for instructions on how to make this hearty, colorful and flavorful dish!

Soup Ingredients:

1 1/2 to 2 lbs fillets of firm white fish (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
1/2 cup onion, chopped
1/2 yellow and 1/2 red bell pepper, 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-oz can coconut milk

Rice Ingredients:

1 tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water
1 tsp salt
1/2 lime, sliced thin for garnish
1/2 cup cilantro, chopped for garnish

To Prepare:

1. Coat fish with garlic and lime juice: 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. Keep chilled while preparing the rest of the soup.

2. Make rice for serving with soup: If you are planning on serving the soup with rice, start on the rice. 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. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.

3. 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.

4. Start cooking the onion, bell pepper, tomatoes, onion greens: 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.

5. 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.

6. Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you’ll put them right back in). 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.

7. Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. Garnish with cilantro. Serve with rice or with crusty bread.