This is one of the best dishes I have made in a long time. AND I made it again for more people a second time and it came out perfect again! Which rarely happens with me when it comes to big dishes...usually I lack flavour/seasoning...something, just something goes wrong! However, this dish is packed full of spice and flavour, so please decrease my amounts if you are not up for a dish with some good sinus kicking @$$ relief. ALSO please note it tastes even better the next day.
The original recipe calls for only tilapia, but I added shrimp...and then the second time I added baby scallops, and salmon. Yummmmmers. So feel free to swap your seafood of choice and enjoy this lovely stew with rice or how we paired it: naan bread. Amen to bread.
Brazilian Fish StewIngredients - Serves 6
3 tablespoons lime juice
2 tablespoon ground cumin
2 tablespoon paprika
5 cloves of garlic, minced
1-2 teaspoon salt
1-2 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks ( I used 2 fillets, and about 15-20 shrimp)
2 tablespoons olive oil
1 onions, finely chopped
2 large bell peppers, sliced/diced
1 jalapeno, seeded and diced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 tsp of chili pepper flakes
1 bunch fresh cilantro OR Parsley, chopped (optional)
1/2 sausage of chourico, finely chopped (optional)
Stir together the lime juice, 1tbsp of the cumin & paprika, reserving the other portions for the stew. Also add the salt, and pepper into a bowl. Add the tilapia and shrimp (or fish du jour) and toss to coat. Cover and refrigerate at least 20 minutes, up to 4 hours.
Heat the olive oil in a large pot over medium-high heat. Fry the onions, (optional chourico) and garlic in the oil for 2 to 3 minutes. Reduce heat to medium. Add the bell peppers and jalapenos for another couple of minutes until they soften.