Natalie's Brazilian Fish Stew

Source

Prep Time

25 min

Cook Time

25 min

Total Time

50 min

Ingredients

Display units in Metric

Serves Change

		Marinated Fish:
3	tablespoons	fresh lime juice
1	tablespoon	ground cumin
1	tablespoon	paprika
2	teaspoons	minced garlic
1	teaspoon	salt
1	teaspoon	ground black pepper
1 ¹⁄₂	pounds	wild cod fillets cut into chunks
		Stew:
2	tablespoons	olive oil
2		onions chopped
3	large	bell peppers chopped
1	(16 ounce) can	diced tomatoes drained
1	(16 ounce) can	coconut milk*
1	bunch	fresh cilantro chopped (optional)
3	Tbsp	fresh lime juice
		For Serving:
3	cups	cooked brown rice
		sprinkled paprika
		crushed red pepper (optional)

1. Stir together the 3 Tbsp lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the cod and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

2. Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, marinated cod, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and extra lime juice and continue cooking until the cod is completely cooked through, another 5 to 10 minutes.

3. Serve it over cooked brown rice. Sprinkle more paprika and if desired, crushed red pepper flakes for some spice.

* Light coconut milk reduces fat and calories

SLOW COOKER OPTION:

Place all stew and fish ingredients in the slow cooker. Cook on low for 6-8 hours. Serve over cooked brown rice and with the other toppings.

1. Stir together the 3 Tbsp lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the cod and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
2. Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, marinated cod, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and extra lime juice and continue cooking until the cod is completely cooked through, another 5 to 10 minutes.
3. Serve it over cooked brown rice. Sprinkle more paprika and if desired, crushed red pepper flakes for some spice.
* Light coconut milk reduces fat and calories
SLOW COOKER OPTION:
Place all stew and fish ingredients in the slow cooker. Cook on low for 6-8 hours. Serve over cooked brown rice and with the other toppings.

Comments & Personal Notes

Omit rice if making this as a Whole30 recipe.

Comment from NutritionbyNatalie — posted over 7 years ago

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