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Brazilian Fisherman's Stew
Print Recipe
Ingredients
1 1/2
pounds
seafood (any firm white fish and shellfish combo)
2
cloves
garlic, minced
salt and pepper
2
tablespoons
olive oil
1
onion, chopped
1
red bell pepper, diced
1
yellow bell pepper, diced
1
10-oz
can of Rotel diced tomatoes
1
quart
fish broth
1 /3
cup
chopped cilantro
1
tablespoons
key lime juice
1
14-oz
can coconut milk
1
avocado, diced
rice
Instructions
Cut the seafood into bite-sized pieces. Toss with garlic, salt, and pepper. Set aside.
Heat the olive oil in a large Dutch oven over medium. Sauté the onion. Once soft, add the peppers. Sprinkle with a little salt and pepper. Cook about 5-7 minutes, or until softened.
Stir in the Rotel and cook for another 5 minutes. Raise the heat to high and add the fish broth and half the cilantro (some thin stems are fine here). Once it comes to a simmer, stir in the coconut milk. Bring it to a boil (bubbles over the surface). Add the seafood, put a lid on the pot, and turn off the heat. Allow to sit 8-10 minutes. Once you open the lid, give it a good stir. The seafood should be plump and cooked tender. Stir in the lime juice.
Serve over rice if you like, along with remaining cilantro, avocado, and the pepper sauce that follows or your favorite hot sauce.
Notes
Adapted from Cooks Illustrated.