BR
Brazil
South America
BR
A fragrant fish stew with coconut milk, peppers, tomato, lime, and cilantro.
25 min
35 min
6 servings
Medium
1 hr
1 1/2 lb (680 g) firm white fish, cut into chunks 2 tbsp lime juice 1 tsp salt 2 tbsp olive oil 1 large onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 garlic cloves, minced 2 tomatoes, chopped 1 tsp paprika 1 can (13.5 oz or 400 ml) coconut milk 1 cup (240 ml) fish stock 1/2 cup chopped cilantro
1. Toss fish with lime juice and half the salt and chill for 15 minutes. 2. Heat olive oil in a wide pot. 3. Cook onion and peppers for 6 minutes. 4. Add garlic and cook for 1 minute. 5. Add tomatoes, paprika, and remaining salt and cook for 5 minutes. 6. Pour in coconut milk and stock and bring to a gentle simmer. 7. Arrange fish in the sauce. 8. Cover and simmer for 10 to 12 minutes. 9. Add cilantro. 10. Serve with rice.
SCHNAX TIP
Stir gently after adding the fish so the pieces stay intact.