Name: Brazilian Fish Stew
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 4-6
Ingredients: 2 lbs (900g) firm white fish fillets (such as cod, snapper, or sea bass), cut into 2-inch pieces; 1/4 cup lime juice (from about 2-3 limes); 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 3 tablespoons dendê oil (or substitute with palm oil or olive oil); 1 large onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 tomatoes, seeded and diced; 1 tablespoon paprika; 1/4 teaspoon ground cumin; 1 14-oz (400ml) can coconut milk; 1/2 cup fresh cilantro, chopped, plus more for garnish; Cooked white rice, for serving

Instructions

Marinate the fish

In a large bowl, combine the fish pieces, lime juice, half of the minced garlic, salt, and pepper. Toss gently to coat. Cover and refrigerate for 15-20 minutes while preparing the other ingredients.
Prepare the base

Heat the dendê oil in a large, deep skillet or Dutch oven over medium heat. Add the onions and cook until softened, about 5 minutes. Add the remaining garlic and cook for 30 seconds until fragrant.
Add vegetables

Add the red and yellow bell peppers to the skillet and cook for 3-4 minutes until slightly softened. Stir in the diced tomatoes, paprika, and cumin. Cook for another 2-3 minutes until tomatoes begin to break down.
Layer the fish

Arrange the marinated fish pieces over the vegetable mixture in a single layer. Pour any remaining marinade over the fish.
Add coconut milk

Pour the coconut milk evenly over the fish and vegetables. Bring to a gentle simmer (do not boil) and reduce heat to low. Cover and cook for 15 minutes, or until fish is opaque and flakes easily with a fork.
Finish and serve

Gently stir in half of the chopped cilantro. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with the remaining cilantro and serve hot over white rice.

Brazilian Fish Stew

Ingredients

Instructions

Nutritional Information