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Brazilian Light Fish Stew with Bell Peppers, Onions, and Lime
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Course Soup
Cuisine Brazilian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds white fish fillets, cut into chunks
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 4 tomatoes, chopped
  • Juice of 2 limes
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil
  • 2 cups fish broth
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
  • Add the bell peppers and cook for another 3 minutes. Stir in the tomatoes and cook until they start to break down.
  • Pour in the fish broth and bring to a gentle simmer. Season with salt and pepper.
  • Add the fish chunks and simmer for 8 minutes until the fish is cooked through and flakes easily.
  • Stir in the lime juice and cilantro just before serving.

Notes

Simmer the fish gently to keep it tender. If the broth tastes too mild, add an extra squeeze of lime at the table. Leftovers reheat well the next day but add a splash of broth to loosen the texture.
Course: Soup
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board