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
4 servings
10 minutes
25 minutes
Print
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.
