Crab and White Fish Stew with Okra and Fresh Tomatoes
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound white fish fillets, cut into chunks
- 8 ounces crab meat
- 4 fresh tomatoes, chopped
- 8 ounces okra, trimmed and sliced
- 1 (14-ounce) can coconut milk
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 4 minutes until the vegetables soften.
- Stir in the chopped tomatoes and cook for 5 minutes until they begin to break down.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper.
- Add the sliced okra and white fish chunks. Simmer for 8 minutes until the fish turns opaque and the okra softens.
- Gently fold in the crab meat and heat for 2 minutes more. Remove from the heat.
- Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
Stir the crab in only at the end so it stays in large pieces. If the okra makes the broth thicker than you like, add a splash of water during the final simmer. Leftovers reheat well on low heat with a little extra coconut milk to loosen the texture.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife