Brazilian Fish Stew
The Salty Owl Co.www.thesaltyowlco.comBrazilian Fish Stew with flakey cod poached in a flavorful spicy coconut tomato stew with red and yellow peppers and fresh lime.
Servings: 4
Ingredients
Ling Cod
- 1.5 lb. Ling cod skinned and de-boned, cut into 4 equal pieces
- 1 lime juiced and zested
- 1 tsp salt
Red Palm Oil (substitution)
- 1 Tbsp. smoked paprika
- 1 tsp achiote powder
- 4 Tbsp. olive oil
Brazilian Fish Stew
- 1 cup onion fine diced
- 1 red bell pepper chopped
- 1 yellow pepper chopped
- 1 serrano pepper minced
- 1 Tbsp. tomato paste
- 1 13.5 oz can coconut milk
- 1 tsp. turmeric root freshly grated
- 1 tsp. ginger root freshly grated
- 1 tsp. brown sugar
Serving suggestions
- cilantro chopped
- lime cut in wedges
- steamed basmati rice
Instructions
Ling Cod
- Combine lime juice, zest and salt. Coast each side of ling cod and let sit while you make the stew.
Red Palm Oil (substitution)
- Combine smoked paprika, achiote powder and olive oil in a small bowl. Set aside.
Brazilian Fish Stew
- Heat a large pan with high sides to medium high heat. Add Red Palm Oil to the pan. Then add onion, red and yellow bell peppers and serrano. Stirring for 1-2 minutes. Add tomato paste and combine well. Now add remaining ingredients. Place fish into stew and simmer for about 4-5 minutes or until fish is just cooked through and opaque.
- Serve in bowls with steamed rice, cilantro and lime.