Brazilian Coconut Fish Stew

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or snapper, cut into chunks 500g (1.1 lb) white fish fillets, such as cod or snapper, cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 200ml (6.8 fl oz) fish or vegetable broth 200ml (6.8 fl oz) fish or vegetable broth
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the bell peppers and tomatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Sprinkle the paprika over the vegetables and stir well to coat.
4. 4.
   Pour in the coconut milk and fish or vegetable broth, and bring the mixture to a simmer.
5. 5.
   Gently add the fish and shrimp to the pot, and cook for about 10 minutes, or until the seafood is cooked through.
6. 6.
   Stir in the lime juice and season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro before serving.
8. 8.
   Serve the Brazilian Coconut Fish Stew hot with steamed rice.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets such as cod or snapper for this recipe. Ensure the fish is fresh and free from any unpleasant odor. Cut the fish into evenly sized chunks to ensure even cooking.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the pot.
• Feel free to customize the vegetables in the stew according to your preference. You can add zucchini, carrots, or even okra for added texture and flavor.
• To enhance the coconut flavor, you can use freshly grated coconut instead of coconut milk. Simply blend the grated coconut with water and strain the mixture to extract the milk.
• Leftovers of this stew taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Brazilian Coconut Fish Stew hot with a side of steamed rice. Garnish with fresh cilantro for added freshness and color. Provide lime wedges on the side for those who prefer an extra tangy kick.

Presentation advice

Present the Brazilian Coconut Fish Stew in a deep serving bowl to showcase the vibrant colors of the stew. Sprinkle some chopped cilantro on top for an appealing garnish. Serve with a side of steamed rice in a separate bowl to allow guests to portion it according to their preference.