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

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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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