Brazilian Style Fish Stew
Wild line-caught Catch Sitka Seafoods Alaskan Rockfish cooked in a zesty tomato-coconut broth with a little heat and a lot of zing!
- 1 lb Catch Sitka Rockfish (or other Wild Alaskan white fish), cut into 1" pieces
- 1 Tbs Lime Juice
- Salt and Pepper
- 1 Tbs Olive Oil (we suggest Olivelle.com)
- 1 small Onion, diced
- 2 medium Carrots, diced
- 1 Red Bell Pepper, sliced
- 1 Jalapeño, diced
- 4 Garlic Cloves , minced
- 1 Tbs Tomato Paste
- 1 Tbs Paprika
- 2 tsp Cumin
- 1 tsp Sugar
- 1 tsp Salt
- 2 C Tomatoes, chopped
- 1 C Fish Stock (chicken or vegetable will work too, or use our Alaska Spot Prawn shells and roe to make your own incredible stock!)
- 14 oz can Coconut Milk
- Cilantro, rough chopped for sprinkling on top
- 1 Lime, cut into wedges
- Steamed Rice for serving
- Combine fish, lime juice and a sprinkle of salt and pepper in a bowl, refrigerate for at least 30 minutes.
- Heat olive oil in a heavy bottomed pot over med heat. Add onion, carrots, bell pepper, jalapeño and garlic and cook together about 5 minutes.
- Stir in tomato paste, spices, tomatoes and stock and simmer about 5 minutes.
- Add coconut milk, cover and simmer about 20 minutes.
- Place fish pieces into the stew, simmer about 5 minutes, depending on thickness, until cooked through.
- Garnish with cilantro and lime wedges. Serve with rice.
Enjoy & Best Fishes!
Thank you to Isis @ChewOnThisTV for this beautiful recipe!