Brazilian Fish Stew With Coconut Cream Recipes

BRAZILIAN FISH STEW

Steps:

• Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
• Heat a large saute pan over medium- high heat, and add the olive oil. Once it is hot, add the onions and cayenne peppers and saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste, diced tomatoes, stock, and 1 teaspoon of the salt, and stir well to incorporate. Bring the mixture to a boil. Season the fish with the remaining teaspoon of salt. Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
• Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by steamed white rice.

BRAZILIAN FISH STEW

Steps:

• Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
• Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

CHEF JOHN'S BRAZILIAN FISH STEW

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
• Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

BRAZILIAN FISH STEW - MOQUECA

Steps:

• Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
• In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
• Add the coconut milk and taste and add more salt if necessary.
• Nestle the fish in the stew and simmer gently until it's cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
• Taste and adjust salt and squeeze with lime.
• To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
• Drizzle with a little olive oil if you like.

EASY 20-MINUTES FISH STEW

Steps:

• Heat oil in a large skillet or cast iron. Add onion and garlic, cook until fragrant (3 minutes). Add diced tomatoes, stir. Proceed to add in coconut milk, sour cream (if using) and tomato paste. Give sauce a stir and allow it to cook for about 3 minutes.
• Add sliced pepper and cod chunks. Season wtih salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod, if the fish hasn't been fully immerse in the broth.
• When done, garnish with fresh cilantro and serve.

BRAZILIAN FISH STEW WITH COCONUT CREAM

Steps:

• Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
• Add the water, fish, and shrimp.
• Simmer for 15 minutes or until done.
• Remove skin and bones, break up fish and shrimps, and strain broth.
• Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
• Add the fish broth and salt to taste.
• Bring to a boil, and add manioc to make a fairly thick mush.
• Cook for 30 minutes, stirring frequently.
• Add fish, shrimp and 2 tablespoons oil.
• Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
• Serve stew with a"slice" or spoon of the coconut cream pudding.