Brazilian Fish Stew

Name: Brazilian Fish Stew
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 4 larges bell peppers, sliced; 454 grams coconut milk; 454 grams diced tomatoes, drained; 1 bunch fresh cilantro, chopped (optional); 2 teaspoons minced garlic; 1 Tbsp ground cumin; 1 teaspoon ground black pepper; 3 Tbsps lime juice; 2 Tbsps olive oil; 2 onions, chopped; 1 Tbsp paprika; 1 teaspoon salt; 680 grams tilapia fillets, cut into chunks

Brazilian Fish Stew

Brazilian Fish Stew requires approximately 1 hour and 5 minutes from start to finish. This main course has 399 calories, 27g of protein, and 26g of fat per serving. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of tilapia fillets, coconut milk, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert. Autumn will be even more special with this recipe. If you like this recipe, you might also like recipes such as Brazilian Fish Stew, Brazilian Fish Stew, and Moqueca – Brazilian Fish Stew.

Instructions

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.

Ingredients you will need

Lime Juice

Paprika

Garlic

Pepper

Cumin

Salt

Equipment you will use

Bowl

Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Ingredients you will need

Tilapia

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium.

Ingredients you will need

Olive Oil

Onion

Cooking Oil

Equipment you will use

Pot

Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers.

Ingredients you will need

Bell Pepper

Tomato

Tilapia

Equipment you will use

Pot

Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Ingredients you will need

Coconut Milk

Cilantro

Tilapia

Equipment you will use

Pot

Equipment

Bowl

Pot

Ingredients

Servings:

4larges

bell peppers, sliced 454grams

coconut milk 454grams

diced tomatoes, drained 1bunch

fresh cilantro, chopped (optional)2teaspoons

minced garlic 1Tbsp

ground cumin 1teaspoon

ground black pepper 3Tbsps

lime juice 2Tbsps

olive oil 2

onions, chopped 1Tbsp

paprika 1teaspoon

salt 680grams

tilapia fillets, cut into chunks

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well 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 Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.