Brazilian Fish Stew
Source: Paramount Citrus
Ingredients
Juice from 2 Paramount Citrus lemons
1 ½ lbs. your choice of fish fillets (cod, striped bass, snapper or combination of any white-firm fleshed fish), cut into bite sized pieces
1 lb. medium shrimp, shelled and deveined
2 tablespoons dende oil or olive oil
½ yellow onion, sliced
4 cloves garlic, chopped
2 red bell peppers, sliced
1 jalapeno, de-seeded and chopped fine (optional)
1 can diced tomatoes, drained or 4 fresh tomatoes, sliced
1 can coconut milk
Salt and pepper to taste
¼ cup fresh cilantro, chopped
1 tablespoon dende (palm) oil
Extra lemon juice (optional)
Directions
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a large skillet, heat olive oil and sauté onion, garlic, bell pepper, jalapeno and tomatoes until just soft.
• Add coconut milk and season with salt and pepper.
• Simmer for 20-30 minutes.
• Raise heat to medium and add shrimp, fish, lemon juice and dende oil and cook for 5-10 minutes until all the fish is cooked.
• Add fish and cook for 5 minutes.
• Garnish with chopped cilantro.
• Add cilantro just before serving.
• You can squeeze extra lemon juice before serving (optional).
Rating
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