Brazilian Fish Stew
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound white fish fillets cut into chunks
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 bell pepper sliced
- 2 cloves garlic minced
- 1 can (14 ounces) diced tomatoes
- 1 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in the large pot over medium heat.
- Add chopped onion and sliced bell pepper to the pot and sauté until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced tomatoes and coconut milk to the pot, stirring to combine.
- Season the mixture with lime juice, salt, paprika, and black pepper.
- Bring the stew to a simmer and add the fish chunks.
- Cover the pot and cook for 10-15 minutes until the fish is cooked through.
- Remove from heat and let the stew rest for 5 minutes.
- Serve the stew hot, garnished with fresh cilantro.
Notes
To enhance the flavor, consider marinating the fish in lime juice and a pinch of salt for 30 minutes before adding it to the stew. Adjust the seasoning according to your taste and feel free to add a pinch of cayenne pepper for more heat. This dish pairs well with rice or crusty bread to soak up the delicious broth.
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