Brazilian Fish Stew
A traditional Brazilian dish during a flavourful coconut broth with a fantastic depth of flavor which belies the relatively list of ingredients! The broth is sort of refreshing and not too rich, unlike many coconut-based curries. I make it only with fish but also made as seafood soup with shrimp and squid.
INGREDIENTS
FISH
▢1 lb / 500g firm white fillet , skinless, diced 1 "/ 2.5 cm (Note 1)
▢1 tablespoon of juice
▢ 1/4 teaspoon salt
▢ Black pepper
▢1 tablespoon of vegetable oil
BROTH
▢1 1/2 tablespoons vegetable oil or copra oil (Note 4)
▢2 chopped garlic cloves
▢1 small onion, finely diced (brown, yellow or white)
▢ 1 large red bell pepper (large), halved and sliced
▢1 1/2 teaspoon sugar (any)
▢1 tablespoon of cumin powder
▢1 tablespoon paprika
▢1 teaspoon cayenne pepper (optional)
▢1 / 2 teaspoon salt
▢ 14 oz / 400 ml coconut milk (best fat, note 2)
▢14 oz / 400 ml canned mashed tomatoes
▢1 cup fish stock / stock (or chicken or vegetable, Note 3)
DONE
▢1 - 2 tablespoons of juice , plus more for serving
▢3 tablespoons coarsely chopped fresh cilantro, plus more to serve
INSTRUCTIONS
FISH
1.Combine fish, juice , oil, salt and pepper during a bowl. Cover with wrapping and chill for 20 minutes.
2.Heat 1 tablespoon of vegetable oil during a large skillet over high heat. Add fish and cook until cooked and browned. Remove from skillet and put aside .
BROTH
3.Reduce heat to medium-high and warmth 1 1/2 tsp. Tablespoon of vegetable oil within the same skillet. Add the garlic and onions and cook for 1 1/2 minutes or until the onions begin to show translucent.
4.Add paprika and cook for two minutes.
5.Add the remainder of the broth. bring back a boil, then reduce to medium heat. Bake 15 to twenty minutes or until thickened. Adjust the salt and pepper consistent with taste.
6.Return the fish to the broth to reheat - about 2 minutes.
7.Enter the juice .
8.Garnish with cilantro / cilantro and serve with rice or lime rice. For a coffee carb option, try cauliflower rice!
