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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