• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 4
    OK

    Brazilian Coconut Fish Stew

    Colorful peppers and cilantro lend a confetti-like adornment to this typical Brazilian dish, flavored with lime, chile, and coconut milk. Serve over rice and top with dende (Brazilian palm oil) for an authentic experience.


    Ingredients
    1 1/2
    pounds
    fillet of sole or other firm-fleshed white fish
    1
    teaspoon
    salt
    1/4
    teaspoon
    freshly ground black pepper
    3
    tablespoons
    fresh lime or lemon juice
    1
    tomato, coarsely chopped
    1
    small onion, coarsely chopped
    1/2
    red bell pepper, coarsely chopped
    3
    sprigs
    cilantro coarsely chopped
    1
    tablespoon
    finely chopped fresh chile pepper (or 1/4 teaspoon chili powder)
    2
    tablespoons
    dendê, peanut oil, or vegetable oil
    1/2
    cup
    coconut milk or coconut cream
    Directions
    Rinse the fish fillets and drain well. Cut each into 3 or 4 lengthwise strips and place in a bowl. Combine the salt, black pepper, and 2 tablespoons lime or lemon juice. Rub the fillet strips with the mixture and set aside to marinate, un-refrigerated, for 20 minutes.
    In a food processor or blender, combine tomato, onion, bell pepper, cilantro, and chile pepper. Process for several seconds to make a coarse paste.
    In a large skillet, heat the oil over medium-high heat. Add half the paste mixture and all the fish strips and cook for 5 minutes, using a spatula to turn over each fish piece carefully, for minimal breakage. Top with remaining paste mixture and the coconut milk. Continue to cook for 5 minutes.
    Serve over rice.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendlyFish

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