Mouthwatering seafood in rich and creamy coconut milk and spices sauce with a side of rice.
Brazilian Fish Stew
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 ½ – 2 lbs assorted seafood such as white fish, salmon, and shrimp cut into large (at least 1.5 inches) chunks
1-2 limes, plus more for serving
1 cup rice
1 tbsp yellow onion, thinly sliced
1 bell pepper, color doesn’t matter, seeded and thinly sliced
2 jalapeno, peppers, seeded and thinly sliced
4-6 green onions, chopped
1 tsp ancho chili powder
2 tsp paprika
1 tsp kosher salt
Pinch of cayenne pepper
½ tsp ground black pepper
2 tbsp tomato paste
4 garlic cloves, minced
8 oz container of diced tomatoes, drained well (you can also use 2 fresh tomatoes, chopped and drained)
1 tbsp soy sauce
1 14 oz can coconut milk
½ bunch cilantro
2 tbsp lime juice
Directions
- Cook the rice according to package instructions.
- Place chunks of fish in a large bowl. Season with a pinch of salt and squeeze the juice of 1 or 2 limes (depending on the size of the limes.) This will take the fishy taste away from the fish. Be careful not to leave the fish with lime juice on it for more than 20 minutes or it will start cooking the fish. Immediately move to the next step.
- Heat olive oil in a medium-sized pot over medium heat. Add onions, peppers, jalapeno peppers, and green onions.
- Season with a pinch of salt and cook until softened for about 5 minutes. Add spices, and cook for a minute to toast them.
- Add tomato paste and cook for 2 minutes (that gets rid of that canned taste.) Lastly, add garlic and cook for just about 30 seconds to avoid burning it.
- Pour in coconut milk, soy sauce, and drained tomatoes, and bring to a simmer. Let it simmer for 5 minutes for the flavors to meld.
- Transfer the fish to the pot and bring it to a simmer. Cover and cook until it’s cooked through – only about 5 minutes or so. It’s so easy to overcook at this point. So be sure to check after 5 minutes. The fish should flake easily with a fork and the internal temperature should be at least 145 degrees Fahrenheit.
- Remove from heat, and add 2 tbsp lime juice, and cilantro. Season with more salt, pepper, and other spices to taste. Gently stir the soup but don’t break up the pieces of fish. Serve with rice and lime wedges. Enjoy!
