brazilian coconut fish stew

Name: Brazilian Coconut Fish Stew
Prep time: 30 min
Cook time: 15 min
Cuisine: Latin American
Ingredients: 3 pound(s) fillet of sole or other firm-fleshed white fish; 2 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground black pepper; 6 tablespoon(s) fresh lime or lemon juice; 2 - tomatos, coarsely chopped; 1 medium white onion, coarsely chopped; 1 - red bell pepper, coarsely chopped; 6 sprig(s) cilantro coarsely chopped; 2 tablespoon(s) finely chopped fresh chile pepper (or 1/4 teaspoon chili powder); 4 tablespoon(s) dendê (brazilian red palm oil), peanut oil, or vegetable oil; 1 cup(s) coconut milk or coconut cream

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Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

yield serving(s)

prep time 30 Min

cook time 15 Min

method Stove Top

Ingredients For brazilian coconut fish stew

3 lb

fillet of sole or other firm-fleshed white fish
2 tsp

salt
1/2 tsp

freshly ground black pepper
6 Tbsp

fresh lime or lemon juice
2

tomatos, coarsely chopped
1 md

white onion, coarsely chopped
1

red bell pepper, coarsely chopped
6 sprig

cilantro coarsely chopped
2 Tbsp

finely chopped fresh chile pepper (or 1/4 teaspoon chili powder)
4 Tbsp

dendê (brazilian red palm oil), peanut oil, or vegetable oil
1 c

coconut milk or coconut cream

How To Make brazilian coconut fish stew

1
Rinse the fish fillets and drain well.

2
Cut each into 3 or 4 lengthwise strips and place in a bowl.
3
Combine the salt, black pepper, and 2 tablespoons lime or lemon juice.
4
Rub the fillet strips with the mixture and set aside to marinate, un-refrigerated, for 20 minutes.
5
In a food processor or blender, combine tomato, onion, bell pepper, cilantro, and chile pepper.
6
Process for several seconds to make a coarse paste.
7
In a large skillet, heat the oil over medium-high heat.
8
Add half the paste mixture and all the fish strips and cook for 5 minutes.
9
Using a spatula to turn over each fish piece carefully, for minimal breakage.
10
Top with remaining paste mixture and the coconut milk. Continue to cook for 5 minutes.
11
Serve over rice.
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