Mukeka in Brazilian with swordfish

1. Pickling fish:

- if necessary, clean the fish, wash it, dry it with paper towels. Then we cut it into pieces, put it in a bowl;

- peel the garlic cloves from the husk, then grind, add to the fish;

- sprinkle the fish with salt, ground black pepper, pour lemon (lime) juice;

- we mix everything with our hands and put it in the refrigerator for now, and at this time we continue cooking.

2. Cooking rice:

- wash the rice while we put it aside;

- peel the onion and garlic. Finely chop the onion, chop the garlic (you can skip through the press);

- we put water to boil;

- put a saucepan on medium heat, pour oil into it, warm it up. Spread the onion, fry until translucent and add garlic. Cook everything together, stirring, for half a minute (until the aroma appears);

- put the rice in a saucepan, mix well so that the rice is completely covered with oil;

- fill rice with boiling water, pour salt, stir again;

- bring the contents of the saucepan to a boil, then reduce the heat to a minimum, cover the rice with a lid and cook it for 15 minutes.

3. Preparing vegetables:

- peel and chop the onion finely. My tomatoes, after which we cut them into small pieces. Bulgarian pepper is also washed, cut out the stalk, remove the seeds, cut into the same pieces as tomatoes. Rinse the green onions, blot them with napkins and chop them finely;

- put a large saucepan on medium heat, pour oil, warm up, then spread the onion. Fry it, stirring, for a few minutes (until softened);

- we spread Bulgarian pepper to the onion, add paprika, red pepper flakes, ground black pepper, salt. Mix everything and cook until the bell pepper begins to soften;

- add tomatoes and green onions, reduce the heat to a minimum, cook everything together for 5 minutes.

4. We proceed to the main stage of soup preparation:

- remove half of the cooked vegetables from the saucepan on a plate, while we set aside;

- on the remaining vegetables in the saucepan, which need to be leveled, we spread the pieces of fish, and on top - vegetables and plates;

- fill fish and vegetables with coconut milk;

- bring the milk to a boil over medium heat, then turn down the heat and cook the soup under the lid for 15 minutes;

- we taste the flour and, if necessary, add salt or some seasonings - we focus on our own taste.

5. Sprinkle the finished flour with chopped coriander and serve it to the table with rice.