**Brazilian Salt Cod Stew** Coconut milk and dried chiles add flavor and dimension to this easy fish stew.

Salt cod is a staple in South America, the Caribbean, and Europe. This Recipe comes from Neide Rigo, a Brazilian food blogger.

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Ingredients

• 2 lb. boneless salt cod
• 1⁄4 cup extra-virgin olive oil
• 1 tbsp. sweet paprika
• 6 fresh basil leaves
• 4 cloves garlic, bruised
• 2 dried chiles de arbol, chopped
• 2 peeled plum tomatoes, cored and quartered
• 1 large onion, thinly sliced
• 1 cup canned coconut milk
• 1 cup minced flat-leaf parsley
• 1 cup chopped scallions
• Cooked white rice, for serving

Instructions

1. Put the cod into a bowl; rinse with cold water for 15 minutes.
2. Transfer cod to a 3-qt. plastic container; cover with water.

3. Cover and refrigerate for 18-24 hours, changing water at least 3 times.

   Drain cod and tear into 3" chunks.

4. Heat oil in a 4-qt. saucepan over medium-high heat.

5. Add paprika, basil, garlic, chiles, tomatoes, and onions and cook,

   stirring, until soft, 5-8 minutes.

6. Add cod and 1 cup water; boil. Reduce heat to medium-low;

   simmer, covered, until cod is flaky, 8-10 minutes.

7. Stir in coconut milk; boil.

8. Remove from heat; stir in parsley and scallions.

   Cover; let sit for 5 minutes. Serve stew with white rice.

bon appetit