Brazilian Fish Stew

Ingredients

Fish

• 500g (1 lb) firm white fish fillet, no skin, cut into 2‌1⁄2 cm (1") cubes
• 1 Tbs lime juice
• 1⁄4 tsp salt
• Black pepper
• 1 Tbs olive oil

Broth

• 1‌1⁄2 Tbs olive oil (or coconut oil)
• 2 cloves garlic, minced
• 1 sm onion, finely diced (brown, yellow or white)
• 1 lg red capsicum, halved and sliced
• 1‌1⁄2 tsp sugar
• 1 Tbs cumin
• 1 Tbs paprika
• 1 tsp cayenne pepper (optional)
• 1⁄2 tsp salt
• 1 400ml (14 oz) can coconut milk (full fat best)
• 1 400ml (14 oz) can crushed tomatoes
• 1 cup fish broth/stock (or chicken or vegetable)

Finishes

• 1 - 2 Tbs lime juice, plus more for serving
• 2 Tbs cilantro, roughly chopped, plus more for serving

Directions

Fish

1. Combine the fish, lime juice, oil, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
2. Heat the 1 tablespoon olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove from the skillet and set aside.

Broth

3. Reduce the stove to medium high and heat 1‌1⁄2 tablespoons olive oil in the same skillet. Add the garlic and onion and cook for 1‌1⁄2 minutes or until the onion is starting to become translucent.
4. Add the bell pepper and cook for 2 minutes.
5. Add the remaining broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.

Stew

6. Return the fish to the broth to reheat - about 2 minutes.
7. Stir through lime juice.
8. Garnish with cilantro/coriander and serve with limes, cilantro and a side of rice.