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Brazilian Fish Stew Recipe Recipe

Ingredients

How to make it

  • In a bowl, mix together half of the spring onions, half of the shallots, half of the ginger, and half of the garlic. Add 2 tablespoons of the peanut oil, all of the olive oil, and half of the cilantro. Place the chunks of fish in a resealable plastic bag and add the marinade, pressing the bag to evenly coat the fish. Remove all of the air from the plastic bag and seal it. Place the bag in a shallow bowl, making sure the chunks of fish are completely covered by the marinade, and refrigerate for at least 3 hours.
  • Take the fish out of the refrigerator 30 minutes before cooking. Preheat the oven to 350°F (175°C).
  • Place the remaining 3 tablespoons of the peanut oil in a large sauté pan over medium heat. Add the remaining spring onions and shallots along with the green and yellow bell peppers, and cook until softened for about 3 minutes.
  • Add the remaining ginger and garlic to the pan and cook, stirring to combine, for another minute or until it’s hot. Add the fish stock and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low and simmer the sauce while you prepare the fish.
  • In the meantime, place the fish and its marinade in a casserole dish. Pour the lemon juice on top and season lightly with salt and pepper. Bake until the fish is almost but not quite cooked through for about 10 to 12 minutes.
  • Carefully transfer each chunk of fish to the pan with the gently simmering sauce. Add any juices in the dish from the fish and marinade. Cover the pan, reduce the heat to low, and cook just until the fish is soft and tender, 5 to 8 minutes.
  • Uncover the pan, add the hearts of palm and tomatoes, and just let them get hot, which will take only a minute or two.
  • Taste the stew, season it with salt and pepper, and sprinkle with the remaining fresh cilantro.

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