Brazilian Fish Stew

Brazilian Fish Stew

This is an easy peasy lemon squeezy weeknight dinner to make!! Not only is it easy as hell, but it also packs a BIG punch with flavor! There are literally only THREE ingredients to chop; prep doesn’t get much easier than that! Leave the cayenne out if you’re cooking for children (obvi) ;)


This dish is light yet extremely hearty!! Full fulfillment on a 10/10 scale!  


I can’t put into words how freaking delicious this meal is (especially given the easy factor)! Seriously. You will just have to trust me & try it. I can guarantee you this will become a regular in your weeknight dinner rotation! The leftovers are equally as B O M B  the next day!


Let me know if you try it.


& you SHOULD <3

 

 


Serves: 3-4

Prep Time: You tell me…

Recipe courtesy of: https://www.recipetineats.com/brazilian-fish-stew-moqueca-baiana/

 

SHIT YOU’LL NEED:

|  FISH MARINADE  |

1 lb FIRM white fish fillet, no skin & cut into 1” cubes (I use mahi mahi from Sprouts)

1 tbsp lime juice

1/4 tsp salt

black pepper

1 tbsp olive oil

 

|  STEW  |

1 1/2 tbsp olive oil

5 garlic cloves, minced

1 small onion, finely diced (brown, yellow or white)

1 large red bell pepper, halved & sliced

1 1/2 tsp sugar

1 tbsp cumin

1 tbsp paprika

1 tsp cayenne pepper (optional)

1 tsp salt + more to taste

¼ - ½ tsp garlic salt

¼ tsp garlic powder

14 oz can coconut milk

14 oz canned crushed tomatoes

1 cup fish broth 

1 tbsp lime juice

roughly chopped cilantro, for garnish

cooked rice, to serve

 

HOW TO DO THE SHIT:

|  FISH MARINADE  |

1.    Combine the fish, lime juice, salt & pepper in a bowl. Cover with cling wrap & refrigerate for 20 minutes.

2.    Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish & cook until just cooked through & light golden brown. Remove from the skillet & set aside.

 

|  STEW  |

1.    In a medium saucepan heat 1 1/2 tbsp olive oil. Add the garlic & onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.

2.    Add the bell peppers & cook for 2 minutes.

3.    Add the remaining broth ingredients: sugar, cumin, paprika, cayenne, salt, garlic salt, garlic powder, coconut milk, tomatoes, & fish broth. Bring to simmer, then turn down to medium heat. Cook for 15 to 20 minutes or until it thickens. Adjust salt & pepper to your taste.

4.    Return the fish to the broth to reheat, about 2 minutes.

5.    Stir in the fresh lime juice!

6.    Garnish with chopped cilantro, lime wedges, & serve with rice!

 

Fish Stew

Fish Stew

Fish Stew

Fish Stew

Fish Stew

Fish Stew

Fish Stew

Fish Stew

 

Fish Stew

Fish Stew

Fish Stew

Fish Stew

Fish Stew

 

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