Brazilian Tomato Cilantro Fish Stew with Bell Peppers
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 1/2 pounds white fish fillets, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bell peppers, sliced
- 6 ripe tomatoes, diced
- 1 cup fish or vegetable broth
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Salt and black 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.
- Stir in the sliced bell peppers and cook for another 4 minutes until they begin to soften.
- Add the diced tomatoes and broth. Bring the mixture to a simmer and cook for 8 minutes to let the tomatoes break down.
- Season the fish pieces with salt and pepper, then add them to the pot. Simmer gently for 6 to 8 minutes until the fish turns opaque and flakes easily.
- Remove the pot from the heat. Stir in the chopped cilantro and lime juice right before serving.
Notes
Use a firm white fish like cod or halibut so the pieces hold their shape during simmering. Taste the broth after adding the lime and add more salt only if needed. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Brazilian
Equipment: Large Pot, Wooden Spoon, Knife