Brazilian Fish Stew

8 (4 oz.) fillet of fish or 2 pounds of assorted shellfish
3 garlic cloves, minced
2 lemons (1/2 t. lemon zest and juice from lemons)
1/2 t. salt
1/4 t. pepper
1 large onion, finely sliced
1 green pepper, seeded and diced
1 red pepper, seeded and diced
2 large tomatoes, diced
1 t. coriander
1 6 oz. can tomato paste
1/4 c. Olive oil
2 cups light coconut milk
2 cups cooked brown rice
Fresh Parsley
Rinse the fish and place in a bowl with garlic, lemon juice, salt and pepper. Marinate in refrigerator for 15 minutes. Place oil in pan and saute onion, green pepper, and red pepper until tender. Add tomatoes, coriander and tomato paste. Bring to boil and add fish or shell fish. Lower the heat to medium and cook for 5-7 minutes. Add the coconut and heat through. Serve hot over brown rice. Garnish with lemon zest and parsley. Serves 8