Brazilian Fish Stew

Name: Brazilian Fish Stew
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 170 grams skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick); 118 milliliters finely chopped fresh cilantro; 59 milliliters finely chopped fresh flat-leaf parsley; 3 cloves tablespoons finely chopped garlic; 118 milliliters chopped green bell pepper; 59 milliliters fresh lime juice; 59 milliliters extra-virgin olive oil; 1 large onion, chopped; 8 servings Accompaniments: soft manioc polenta; malagueta pepper sauce; 1 teaspoons finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes; 2 yellow plantains, peeled and each cut diagonally into 8 pieces; 2 teaspoons salt; 454 grams shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment; 680 grams tomatoes, cut into 1/2-inch cubes; 79 milliliters chopped yellow bell pepper

You can never have too many main course recipes, so give Brazilian Fish Stew a try. This recipe serves 8. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 217 calories, 17g of protein, and 8g of fat per serving. If you have garlic, cilantro, lime juice, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes.

Ingredients you will need

Fish

Lime Juice

Peppers

Garlic

Salt

Equipment you will use

Bowl

Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.

Ingredients you will need

Shrimp

Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers.

Ingredients you will need

Bell Pepper

Tomato

Garlic

Onion

Equipment you will use

Pot

Place plantains on top of vegetables.

Ingredients you will need

Vegetable

Plantain

Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain.

Ingredients you will need

Plantain

Fish

Salt

Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade.

Ingredients you will need

Cilantro

Marinade

Parsley

Shrimp

Herbs

Fish

Pour oil and marinade evenly over mixture in pot.

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Marinade

Cooking Oil

Equipment you will use

Pot

Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.

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Vegetable

Fish

Equipment you will use

Pot

Serve stew over soft manioc polenta.

Ingredients you will need

Polenta

Cassava

Stew

Equipment

Bowl

Pot

Ingredients

Servings:

170grams

skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)118milliliters

finely chopped fresh cilantro 59milliliters

finely chopped fresh flat-leaf parsley 3cloves

tablespoons finely chopped garlic 118milliliters

chopped green bell pepper 59milliliters

fresh lime juice 59milliliters

extra-virgin olive oil 1large

onion, chopped 8servings

Accompaniments: soft manioc polenta; malagueta pepper sauce 1teaspoons

finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes 2

yellow plantains, peeled and each cut diagonally into 8 pieces 2teaspoons

salt 454grams

shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment 680grams

tomatoes, cut into 1/2-inch cubes 79milliliters

chopped yellow bell pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.