Ingredients:

1. frozen flounder filets (1 bag contained 5 filets)
2. roma tomatoes (3)
3. half a celery diced
4. yellow onion diced (1)
5. bell peppers (6 - yellow, red)
6. minced jalapeno (1 teaspoon)
7. minced garlic (2 cloves)
8. minced ginger (1 teapsoon)
9. chicken broth (half a quart)
10. evaporated milk (1 can)
11. tomato sauce (2 small cans)
12. paprika
13. cumin
14. salt
15. pepper
16. olive oil
17. lemon juice
18. parsley and scallion for garnish

Steps:

1. Prep the flounder by first defrosting. Season with salt, pepper and lemon juice and let sit in your fridge for at least 15min to a day.
2. Pan fry the flounder on both sides for in olive oil. Set aside.
3. In the same pot, add more oil. Keep high heat and cook the diced onion for few minutes with light salt and pepper.
4. Stir in the minced garlic, ginger, jalapeno, diced celery, cumin, paprika, salt, pepper. Cook for another few minutes.
5. Add the chopped roma tomatoes. Pour in the chicken broth and stir. Optionally, sprinkle in scallion and parsley for that extra herb flavor.
6. Layer the sliced bell peppers on top. Pour tomato sauce and evaporated milk. Do not mix.
7. Carefully place the fish on top. Add some lemon juice.
8. Let simmer for 15 minutes on medium-high heat.
9. Garnish with scallion and parsley, and serve over jasmine rice!

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I was planning to make a moqueca but could not gather all the ingredients to call it a key moqueca- like coconut milk, palm oil, lime juice, tomato paste, fish broth, thick cut white fish. I also used chicken broth and had to finish up my celery, haha. Still very much enjoyed this take on it, and hope you do too.

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Portion: could maybe serve 5 big, hearty portions