Fish Stew - Brazil

Start by marinating the fish for about 2 hours.

In a bowl, blend together garlic, lime juice, ground cumin, paprika, chili powder, coarse pepper, and coarse salt.

Apply the seasoning mixture to the fish, ensuring it's well coated.

Refrigerate the marinated fish for 2 hours.

After marinating, let the fish sit at room temperature for 15 minutes.

In a Dutch oven, add a couple of drops of olive oil and place it on low flame.

Layer half of the sliced onions, half of the bell pepper rings, half of the thick-cut tomatoes, and half of the cilantro in the Dutch oven.

Place the marinated fish on top of the layered vegetables, pouring the remaining marinade over the fish.

Add the rest of the onion slices, bell peppers, tomatoes, and cilantro on top.

Pour in the coconut milk and cover the Dutch oven.

Cook on low for 30-45 minutes, checking the liquid and flavors as they meld together.

After 35-40 minutes, add almost a whole pound of shrimp to the pot, pushing them into the liquid.

Cover and cook for an additional 3 minutes before serving.

Equipment Needed

Dietary

Allergens