Brazilian fish stew

Ingredients for 4 servings:

• 500 g pollock fillet(s)
• 500 g prawns, shrimps, prawns
• 2 cloves garlic
• 3 tomatoes, peeled, pitted
• 2 onions
• 1 bell pepper(s), red
• 2 tbsp olive oil
• 200 ml coconut milk, unsweetened
• 2 tbsp palm oil, red
• salt and pepper
• Paprika powder
• coriander
• lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

fish slug

Prepare the fish fillets: sprinkle with lemon juice, season with salt and pepper, and add the crushed garlic and coriander. Dice the onions and fry in a large pot in olive oil until translucent. Then dice the tomatoes and bell peppers and add them. Fry until the liquid stops running, then add the unsweetened coconut milk and bring to a boil. Then dice the fish and add it to the pot with the prawns and let it cook for about 10 minutes. Season with salt, pepper, paprika, and coriander. Serve with rice; Patna rice is best, as it’s a bit sticky. 568 kcal per serving, without rice!