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Brazilian Tilapia Fish Stew Recipe

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This recipe for Brazilian Tilapia Fish Stew is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbs lime juice
1 Tbs ground cumin
1 Tbs paprika
2 tsp minced garlic
1 tsp salt
1 tsp ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 Tbs olive oil
2 onions, chopped
4 large mixed color bell peppers, sliced (or 1 jar roasted red peppers)
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)


*can use mixed colors, red, green, orange, yellow. Can substitute 1 jar roasted red peppers, drained and sliced.
Directions:
Directions:
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.
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
This is an amazing combination of flavors: lime tanginess of the marinated fish with the robust tomato cilantro cumin flavored stew.

 

 

 

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