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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A seafood stew from Brazil. Recipe attributed to Patricia Nunes from Maeve O'Mearas Food Safari Cookbook. You can use fish and/or shrimp (prawns) in this recipe. Prep time includes time to marinate seafood Ingredients:
lime, juiced (plus extra to serve) |
2 garlic cloves, chopped |
1 tablespoon ginger, grated |
5 long red chilies, chopped |
1 red bell pepper, chopped (red capsicum) |
5 tomatoes, chopped |
1 tablespoon olive oil |
salt and pepper |
250 ml fish (1 cup) or 250 ml vegetable stock (1 cup) |
1 bunch cilantro, chopped (coriander leaves) |
spring onion, finely sliced for garnish |
120 ml red palm-fruit oil (optional) |
Directions:
1. Halve the fish fillets or fish cutlets and marinate in the lime juice with half of the garlic for at least 30 minutes. If using prawns, marinate them whole.
2. In a large saucepan, saute the remaining garlic, onion, ginger, chili, bellpepper (capsicum) and tomato in olive oil, until a sauce is formed. Taste and add salt and pepper
3. Add the stock and fish and simmer gently until cooked. If using a combination of prawns/shrimp and fish- then add the prawns later as they take less time to cook.
4. Taste again for seasoning and stir through the chopped cilantro (ciriander leaves).
5. Place in a serving dish and squeeze over some extra lime juice.
6. Sprinkle with spring onions and some extra cilantro (coriander) leaves.
7. Drizzle over the p am-fruit oil (if using).
8. Serve with rice.
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