Brazilian fish stew
Seafood

Brazilian Fish Stew

I found this recipe from a blog called recipetin eats . This lovely lady called Ngai has so many recipes. I have always wanted to make a recipe with fish, that not only tasted good, but was also easy to make. So I hope that she doesn’t mind that I am publishing this on my blog.

This is a BRAZILIAN Fish Stew!! With a fragrant tomato coconut curry sauce with a fresh hit of lime and great depth of flavour. If you are lucky to have any left over it tastes even better.

Details

Servings

4 servings

Prep time

10 minutes

Cooking time

25 minutes

Ingredients

  • 1 Lb /500 grams firm white fish fillet, no skin cut into 1”’cubes

  • 1 Tbsp lime juice

  • 1/4 tsp salt

  • black pepper

  • 1 Tbsp olive oil

  • Broth
  • 1 1/2 Tbsp olive oil

  • 2 garlic cloves

  • 1 small onion

  • 1 large red capscium

  • 1 1/2 tsp sugar

  • 1 Tbsp ground cumin

  • 1 Tbsp sweet paprika

  • 1/4 tsp cayenne pepper (optional)

  • 1/2 tsp salt

  • 1 400 ml coconut milk, full fat

  • 1 400 ml canned tomatoes

  • 1 cup chicken stock or fish stock or vegetable stock

  • 3 Tbsp roughly chopped fresh parsley

  • 1- 2 Tbsp lime juice

Directions

  • In bowl combine fish, lime juice, oil and salt and pepper. Cover with cling wrap and refrigerate for 20 minutes only.
  • Heat 1 tablespoon of olive oil in a large fry pan over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from fry pan and set aside.
  • In fry pan reduce the heat. Add 1 1/2 tablespoons of olive oil. Add garlic and onion and cook for 1 1/2 minutes or until the onion is softened.
    Add the red capscium and cook for 2 minutes.
    Add the remaining broth ingredients. Bring to a simmer, then turn down to a simmer.Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
    I used a cornflour and water slurry to the broth to thicken it slightly, as it was quite runny and it made such a difference.
    Stir in the lime juice.
    Garnish with chopped parsley.
    Serve with mashed potato or rice and fresh buns to soak up the broth.

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