Another Brazilian Fish Stew |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
There are several variations on this dish. Here is another. (no coconut milk in this one) Can be served over cooked white rice. Ingredients:
2 1/2 lbs halibut fillets, boneless (or cod) |
1/2 lb medium raw shrimp, peeled, deveined and tails removed |
3 tablespoons olive oil |
2 medium onions, peeled and chopped |
3 garlic cloves, peeled and minced |
1 (14 1/2 ounce) can stewed tomatoes, diced, undrained |
1/4 cup fresh cilantro, chopped |
1 large jalapeno pepper, stemmed, seeded, and chopped |
1 medium red bell pepper, seeded and diced |
1 medium green bell pepper, seeded and diced |
1/4 cup fresh lime juice |
1 tablespoon sweet paprika |
salt and pepper, to taste |
2 cups fish stock (or water) |
Directions:
1. Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Set aside.
2. In a Dutch oven or heavy soup pot, heat oil over medium-high heat and saute chopped onion for a few minutes, until it starts to soften. Add garlic and saute 1 minute.
3. Add the tomatoes, cilantro, jalapeno, bell peppers, lime juice, paprika, salt and pepper and fish stock. Bring to a boil. Lower heat and simmer 10 minutes.
4. Add fish. Simmer for about 5 minutes, or until fish is almost cooked through. Add Shrimp and simmer until shrimp turns pink.
5. Serve immediately. (if serving with rice, spoon some hot rice into a bowl and ladle stew over it.).
|
|