Chef John's Brazilian Fish Stew

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 20 to 25 minutes.

Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft 3 or 4 minutes. Add tomato paste garlic paprika cumin and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble let it simmer about 5 minutes.

Increase heat to medium-high. Stir in bell peppers jalapeno peppers and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake about 5 minutes. Remove from heat. Add salt cilantro and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.