Brazilian Fish Stew

AuthorGeo FoodsCategory

Ingredients

 · 1 kg black cod
 · ½ teaspoon salt
 · 1 lime zest and juice
For Stew Sauce:
 · 2-3 tablespoons olive oil
 · 1 onion
 · ½ teaspoon salt
 · 1 cup carrot
 · 1 red bell pepper
 · 4 garlic cloves
 · ½ jalapeno
 · 1 tablespoon tomato paste
 · 2 teaspoons paprika
 · 1 teaspoon ground cumin
 · 1 cup fish or chicken stock
 · 1½ cups tomatoes
 · 1 can coconut milk
 · ½ cup cilantro or scallions
 · Squeeze of lime

Preparation

1

Rinse and pat dry the fish and cut into pieces. Place in a bowl. Add salt, zest from half the lime and one tablespoon lime juice. Massage lightly to coat well. Set aside. In a pan, heat the olive oil over medium high heat. Add onion and salt, and sauté for two minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook five minutes. Add tomato paste, spices and stock. Bring to simmer and add tomatoes. Cover on medium low until carrots are tender. Add the coconut milk and nestle the fish in the stew and simmer until cooked through. Spoon the coconut broth over the fish and cook until desired. Taste and adjust salt and squeeze with lime. Serve over rice, sprinkle with cilantro or scallions and a squeeze of lime. Drizzle with olive oil if you like.

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Ingredients

 · 1 kg black cod
 · ½ teaspoon salt
 · 1 lime zest and juice
For Stew Sauce:
 · 2-3 tablespoons olive oil
 · 1 onion
 · ½ teaspoon salt
 · 1 cup carrot
 · 1 red bell pepper
 · 4 garlic cloves
 · ½ jalapeno
 · 1 tablespoon tomato paste
 · 2 teaspoons paprika
 · 1 teaspoon ground cumin
 · 1 cup fish or chicken stock
 · 1½ cups tomatoes
 · 1 can coconut milk
 · ½ cup cilantro or scallions
 · Squeeze of lime

Directions

1

Rinse and pat dry the fish and cut into pieces. Place in a bowl. Add salt, zest from half the lime and one tablespoon lime juice. Massage lightly to coat well. Set aside. In a pan, heat the olive oil over medium high heat. Add onion and salt, and sauté for two minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook five minutes. Add tomato paste, spices and stock. Bring to simmer and add tomatoes. Cover on medium low until carrots are tender. Add the coconut milk and nestle the fish in the stew and simmer until cooked through. Spoon the coconut broth over the fish and cook until desired. Taste and adjust salt and squeeze with lime. Serve over rice, sprinkle with cilantro or scallions and a squeeze of lime. Drizzle with olive oil if you like.

Brazilian Fish Stew

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