Brazilian Fish Stew All Day

Mmmmmm! Coconut miiiilk. That's what makes this awesome meal so good. I found this recipe on Pinterest (thank you Kristin) and have actually made it a few times since. It is a beautiful, aromatic stew full of all good things.

 

It's already so full of fabulous, there isn't anything to remove or replace in this one. Here's how to do it...

Use a fish you love. White fish works incredibly well. Salmon amps up the sea flavor. For mine, I used tilapia. I marinaded cubed bits of tilapia in a mixture of minced garlic, cumin, paprika, lime juice, salt and pepper. The longer it sits in the marinade (overnight in the fridge) the better it is when you eat it. I didn't have a TON of time the other day, so mine was a bit mild compared to what happens normally.

When you're ready to cook...set your marinated fish on the counter so it can come up to room temperature. Saute onions in a little bit of high heat oil. I used safflower but you can use olive oil, coconut oil, whatever. Cook til the onions are translucent then add chopped up bell peppers and a can of diced tomatoes.  Next, add the marinated bits of fish. Cook, stirring everything, until the fish is just beginning to turn opaque...then add 1 can of coconut milk to the pan. Turn down the heat to a simmer. You can flick shreds of fresh cilantro on top before serving and that will taste good too. :)

You can serve this over rice to stretch it (if you are feeding a bunch of people) or just eat it out of the pan with a giant spoon. If you have to share, it makes a really good bowl of stew. It's the most flavorful ever and you will love it - even if you dislike bell peppers. Trust me.

Just the stew: 389 calories per serving

Wtih 1 cup of steamed basmati rice: 1020 calories per serving

Going without rice is worth it. See?