This Brazilian Fish Stew is a light and fragrant fish stew with bags of flavour!
Oh I love it when I manage to get a fish dish on the table that everyone enjoys.
Chris generally complains when I tell him I’m cooking fish, and the kids will take it, but I know in their hearts they’re thinking about spag bol or a nice big lasagne.
This fish dish worked a treat though. Light, but also just a little bit creamy – with the addition of a good splash of coconut cream. Cooked up together with peppers, chopped tomatoes and plenty of spice and it makes a delicious (and low carb) meal in itself.
Being the carb queen that I am though (I lasted one very long and very grumpy day on Atkins), I like to serve mine with rice too.
If your kids are more adventurous with fish, why not try adding some prawns or even some mussels in there aswell – yummmmm!!
The Brazilian Fish Stew Recipe:
Brazilian Fish Stew
- 500 g (approx 4 fillets) mixed skinless and boneless salmon and haddock (or cod/pollack), roughly chopped
- ½ tsp salt
- 1 tbsp ground coriander cilantro
- ½ tsp cumin
- ½ tsp paprika
- Juice of 1 lime
- 1 thumb-sized piece ginger peeled and minced
- 2 cloves garlic peeled and minced
- 1 tbsp olive oil
- 1 brown onion
- 1 red bell pepper deseeded and chopped
- 1 yellow bell pepper deseeded and chopped
- 1 tbsp brown sugar
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree/paste
- 120 ml coconut cream
- Fresh coriander cilantro to serve
- Boiled rice
- Place the fish in a bowl with the salt, ground coriander, cumin, paprika, lime juice, ginger and garlic. Mix everything together and leave to marinate for 20 minutes.
- Heat the oil in a large frying pan and fry the onions on a medium heat for 5-6 minutes until soft. Add in the bell peppers and fry for a further 2-3 minutes, then add in the fish (including the marinade) along with the brown sugar, tinned tomatoes, tomato puree and coconut cream. Heat until nearly bubbling (don’t let it boil), then leave to simmer very gently for 7-8 minutes until the fish is cooked through.
- Serve topped with fresh coriander and boiled rice.