Entrees

Brazilian-Style Seafood Stew

StrongerTogether.coop

While the authentic version of this recipe uses red snapper, you can use any kind of firm white fish, such as cod, sea bass, grouper, or halibut.  You could even try shrimp!  To reduce the amount of fat try substituting light coconut milk.

Brazilian Seafood Stew

Prep Time

45 minutes

Cook Time

15 minutes

Yield

6 Servings

Ingredients

1 1⁄2 pounds salmon (cut into 2-3 inch pieces)
3 cloves garlic (minced)
1⁄4 cup lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper, ground
2 tablespoons olive oil
1 cup onion, yellow (diced into 1 inch pieces)
1 cup bell pepper, red (diced into 1 inch pieces)
1⁄2 cup green onion (sliced thin)
1 tablespoon paprika
1⁄2 teaspoon red pepper flakes (crushed)
1⁄2 teaspoon cumin, ground
2 cups tomato, diced
1 can coconut milk, full fat (14 oz)
1⁄4 cup cilantro (minced)

Instructions

In a large, non-reactive bowl, marinate the salmon in the minced garlic, lime juice, salt and pepper for 30 minutes to an hour. In a large stock pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the yellow onions and cook for a few minutes until they begin to soften. Add the bell peppers and cook another 2 minutes. Add the green onions, paprika, chili flakes and cumin and sauté for 1 minute, then add the tomatoes and cilantro and cook another 5 minutes, stirring occasionally. Remove the salmon from the marinade (discard marinade), and place the fish into the tomato sauce in the stock pot. Pour the coconut milk over the top, bring everything to a simmer, cover and cook for 10-15 minutes. Stir gently, once or twice. Salmon should be just cooked and tender. Add salt to taste.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.