Light Summer Snapper Stew with Cucumber Ribbons and Herbs
Equipment
- Large Pot
- Vegetable Peeler
- Knife
- Cutting Board
Ingredients
- 1.5 pounds snapper fillets, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 4 medium tomatoes, chopped
- 1 can (14 ounces) coconut milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large cucumber
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons lime juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper and cook for 4 minutes until the onion softens.
- Stir in the chopped tomatoes and cook for 3 minutes until they start to break down. Pour in the coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the snapper pieces to the pot. Cover and simmer for 8 minutes until the fish flakes easily with a fork.
- While the stew simmers, use a vegetable peeler to create long, thin ribbons from the cucumber. Set the ribbons aside.
- Remove the pot from the heat and stir in the lime juice. Ladle the stew into bowls and top each serving with cucumber ribbons, cilantro, and mint.
Notes
Peel the cucumber just before serving so the ribbons stay crisp. If you want a milder herb flavor, swap half the mint for more cilantro. Leftovers keep in the fridge for one day and reheat gently on low heat to avoid overcooking the fish.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Vegetable Peeler, Knife, Cutting Board
Cuisine: Brazilian
Equipment: Large Pot, Vegetable Peeler, Knife, Cutting Board