Brazilian Coconut Fish Stew
Family Tested & Approved
fillet of sole or other firm-fleshed white fish
freshly ground black pepper
fresh lime or lemon juice
tomatos, coarsely chopped
white onion, coarsely chopped
red bell pepper, coarsely chopped
cilantro coarsely chopped
finely chopped fresh chile pepper (or 1/4 teaspoon chili powder)
dendê (brazilian red palm oil), peanut oil, or vegetable oil
coconut milk or coconut cream
Rinse the fish fillets and drain well.
Cut each into 3 or 4 lengthwise strips and place in a bowl.
Combine the salt, black pepper, and 2 tablespoons lime or lemon juice.
Rub the fillet strips with the mixture and set aside to marinate, un-refrigerated, for 20 minutes.
In a food processor or blender, combine tomato, onion, bell pepper, cilantro, and chile pepper.
Process for several seconds to make a coarse paste.
In a large skillet, heat the oil over medium-high heat.
Add half the paste mixture and all the fish strips and cook for 5 minutes.
Using a spatula to turn over each fish piece carefully, for minimal breakage.
Top with remaining paste mixture and the coconut milk. Continue to cook for 5 minutes.
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