Brazilian Fish Stew
with Coconut and Chiles
|Saturated Fat Acids||1.1 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Onions (About 150 g)
Bell peppers (Per 1 small yellow, red, green, each approx 125 g)
Tomatoes (400 g)
Red Chile peppers
- 1 stalk
Celery (About 50 g)
- 2 tablespoons
- 1 piece
Ginger root (at will)
- ¾ cup
- 2 pints
- 1 tablespoon
ground Cumin seeds
- 1 bunch
- 14 ounces
fish fillet (Monkfish, cod or halibut)
- 1 bunch
Scallions (if desired)
- 7 ounces
Shrimp (Without head and shell)
Peel the onions and garlic. Finely dice onion and slice garlic thinly.
Wash, halve and remove seeds from peppers. Cut into small cubes.
Wash and core tomatoes. Cut into quarters and remove the seeds.
Wash chiles, halve lengthwise and remove seeds. Dice finely.
Wash celery and remove strings, if desired. Cut into cubes.
Heat oil in a large saucepan. Add onions, garlic, peppers and celery; sauté over medium heat until fragrant, about 4-5 minutes, stirring constantly. Add tomato and chiles; cook until fragrant, about 1 minute. Season with salt and pepper. Chop ginger finely; add to taste.
Add coconut water, broth and cumin; bring to a boil. Reduce heat and simmer until fragrant about 10 minutes. Juice the lime; add 3 tablespoons. Rinse cilantro, shake dry and pluck the leaves. Pat fish dry and cut into large pieces. Rinse green onions and slice thinly.
Add shrimp and fish; cover, and simmer on low heat until fish is cooked through about 5 minutes. Season with lime juice and garnish with cilantro and green onions.