Brazilian Fish Stew
Servings Prep Time
4 25 min
Cook Time
35 min
Servings Prep Time
4 25 min
Cook Time
35 min
Ingredients
Instructions
  1. Use a large pan with a thick bottom (like the Dutch oven). Coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced red and yellow capsicum (bell peppers), and a layer of sliced tomatoes.
  2. Place the fish pieces on top of the onion, capsicum and toamtoes and drizzle with the lime juice.
  3. Now sprinkle the fish the sweet paprika, salt and a generous ammount of black pepper.
  4. Top with coriander and pour the coconut milk over everything.
  5. Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
  6. Garnish with remaining coriander and serve with rice.
Recipe Notes
  1. I had a bit of a panic attack last night as I realised¬†that I didn’t have fresh tomatoes.¬† I did find a can of cherry tomatoes (panic attack avoided) and I did use those (without the juice). Worked a treat.
  2. To make this dish LCHF or Paleo serve with cauliflower “rice”, rather than “normal” rice.