Brazilian Fish Stew

Brazilian Fish Stew - light, fragrant and full of flavour!
Course Dinner
Cuisine Brazilian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 -5 servings
Author Nicky Corbishley

Ingredients

  • 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

To serve:

Instructions

  • 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.

Notes

Nutritional Information is per serving WITHOUT the serving suggestions of coriander and rice.

Nutritional Information

Calories: 375kcal | Carbohydrates: 16g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 354mg | Potassium: 913mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1230IU | Vitamin C: 98.9mg | Calcium: 36mg | Iron: 2.5mg
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