Brazilian Coconut Fish Stew

Raven Higheagle

By
@ravenhigheagle

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


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Rating:

Serves:

Serves 8

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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 medium
white onion, coarsely chopped
1
red bell pepper, coarsely chopped
6 sprig(s)
cilantro coarsely chopped
2 Tbsp
finely chopped fresh chile pepper (or 1/4 teaspoon chili powder)
4 Tbsp
dendĂȘ (brazilian red palm oil), peanut oil, or vegetable oil
1 c
coconut milk or coconut cream

Directions Step-By-Step

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.

About this Recipe