Brazilian Fish Stew
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Lime Juice1 tbsp
Ground Cumin1 tbsp
Paprika2 tsps
Garlic (minced)1 tsp
Salt1 tsp
Ground Black Pepper2 tbsps
Olive Oil4 large
Bell Pepper (sliced)450 g
Coconut Milk (can)Directions:
1
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl
2
Add the tilapia and toss to coat
3
Cover and refrigerate at least 20 minutes, up to 24 hours
4
Heat the olive oil in a large pot over medium-high heat
5
Quickly fry the onions in the oil 1 to 2 minutes
6
Reduce heat to medium
7
Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers
8
Pour the coconut milk over the mixture
9
Cover the pot and simmer 15 minutes, stirring occasionally
10
Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes