John Myers
Ingredients for 3 servings:
- 500 g fish(s) (sea bream, salmon, perch)
- 2 garlic cloves
- 2 lemons, juice
- 2 tbsp olive oil
- 2 onions
- 2 tomatoes
- 1 bell pepper(s), yellow
- 2 chili peppers
- 1 tbsp palm oil
- 400 ml coconut milk
- ½ bunch coriander leaves
- ½ tsp black pepper
- ½ tbsp salt
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
Fish stew from northern Brazil
Briefly wash the fish under cold water and dry. Then remove the scales and cut into three pieces. Squeeze two garlic cloves and add them to the sliced fish along with lemon juice, salt, and pepper. Let it simmer for about 30 minutes. Meanwhile, peel the onions, wash the tomatoes, and peppers. Remove the seeds from the peppers and thinly slice all the vegetables. Wash the chilies, trim the stems, and halve the chilies. Chop the coriander. Heat the olive oil in a non-stick pan. Add the fish over medium heat and fry for two minutes. Add the onions, tomatoes, peppers, and chilies. Then add the coconut milk and palm oil and cook over low heat for 15 minutes. Season with salt, pepper, and coriander. Serve with rice or pirao, a thickened sauce made from cassava flour and the fish stock from the fish stew. Tips: If you don’t want the fish stew spicy, you can simply omit the chilies. You can use frozen fish fillets instead of fresh fish. Thaw frozen fish before cooking.
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