FISH STEW (Traditional in Brazil)
Difficulty:
Easy
Preparation time: 40 minIngredients:
2 lbs. of fish fillet without skin
Salt, black pepper, minced garlic, and lemon juice to taste
2 onions, sliced
1 green pepper, sliced
1 red pepper, sliced
4 ripe tomatoes, sliced
1 tbsp. of cilantro, chopped
1
tbsp. of parsley, chopped
3 tbsp. of olive oil
13.5 oz. of coconut milk
How to Prepare:
Season the fish with salt, pepper, garlic, and lemon, and leave to marinate for about 20 min.
In a large saucepan (iron or clay) preheat the olive oil, make a bed with some slices of onion and place in layers the fish, the tomatoes, the peppers, the parsley, and the cilantro. Repeat layers until finish the fish.
Drizzle with olive oil and then place the coconut milk.
Simmer for 15 minutes with the pan covered. During cooking, use a large spoon to collect and place the broth over the fish.
3 tbsp. of olive oil
13.5 oz. of coconut milk
How to Prepare:
Season the fish with salt, pepper, garlic, and lemon, and leave to marinate for about 20 min.
In a large saucepan (iron or clay) preheat the olive oil, make a bed with some slices of onion and place in layers the fish, the tomatoes, the peppers, the parsley, and the cilantro. Repeat layers until finish the fish.
Drizzle with olive oil and then place the coconut milk.
Simmer for 15 minutes with the pan covered. During cooking, use a large spoon to collect and place the broth over the fish.
Bon
appetite!
C. R.
