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

22 Pinches

Raven Higheagle

Prescott, AZ

Updated on May 24, 2014

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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prep time 30 Min

cook time 15 Min

method Stove Top

yield Serves 8

Ingredients

3 pounds fillet of sole or other firm-fleshed white fish
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 tablespoons fresh lime or lemon juice
2 - tomatos, coarsely chopped
1 medium white onion, coarsely chopped
1 - red bell pepper, coarsely chopped
6 sprigs cilantro coarsely chopped
2 tablespoons finely chopped fresh chile pepper (or 1/4 teaspoon chili powder)
4 tablespoons dendê (brazilian red palm oil), peanut oil, or vegetable oil
1 cup coconut milk or coconut cream

How To Make brazilian coconut fish stew

Step 1

Rinse the fish fillets and drain well.

Step 2

Cut each into 3 or 4 lengthwise strips and place in a bowl.
Step 3

Combine the salt, black pepper, and 2 tablespoons lime or lemon juice.
Step 4

Rub the fillet strips with the mixture and set aside to marinate, un-refrigerated, for 20 minutes.
Step 5

In a food processor or blender, combine tomato, onion, bell pepper, cilantro, and chile pepper.
Step 6

Process for several seconds to make a coarse paste.
Step 7

In a large skillet, heat the oil over medium-high heat.
Step 8

Add half the paste mixture and all the fish strips and cook for 5 minutes.
Step 9

Using a spatula to turn over each fish piece carefully, for minimal breakage.
Step 10

Top with remaining paste mixture and the coconut milk. Continue to cook for 5 minutes.
Step 11

Serve over rice.
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