Brazilian Fish Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the marinade:
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
For the stew:
2 tablespoons olive oil
2 onions, chopped
2 large bell peppers, sliced (any color)
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk, full fat
1 bunch fresh cilantro, chopped (optional, but only if you hate cilantro. Otherwise, mandatory. :D )
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Directions: |
Directions:1. Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
2. Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes. |
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Personal
Notes: |
Personal
Notes: This one is easily a favorite weeknight dish that we make often. Goes great on top of rice, or subbing the tilapia for your favorite fish :) We usually add a large pinch of cayenne or we use the diced tomatoes with green chiles in it to give it a bit of a kick. Great winter stew and not too heavy.
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