Brazilian Fish Stew

By mahto

Ingredients

• 3 tablespoons 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 thicker Sole or other White Fish fillets, cut into chunks
• 2 tablespoons olive oil
• 1 tsp. finely chopped fresh ginger
• 1 tsp. garlic, minced
• 1 large onion chopped
• 4 large bell peppers or red bell peppers, sliced
• 1 (16 ounce) can diced tomatoes with juice
• 1 cup chicken broth
• 1 (16 ounce) can coconut milk
• 1 bunch fresh cilantro, chopped (optional)

Preparation

Step 1

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a large ziploc bag or bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions, garlic and ginger in the oil 1 to 2 minutes.

Reduce heat to medium. Add the bell pepper and diced tomatoes to the pot. Pour the coconut milk and chicken broth over the mixture, and stir.

Add the fish. Cover the pot and simmer 15 minutes, stirring occasionally.

Stir in the cilantro and continue cooking until the fish is completely cooked through, another 5 to 10 minutes. Serve.