Simple and so-fish-ticated…this tasty Brazilian style fish stew reeled me right in!
Wild caught Catch Sitka rockfish cooked in a zesty tomato-coconut broth with a little heat and a lot of zing!
I’m so grateful to have such a variety of seafood added to my menu recently! Trying all kinds of new things with the awesome gift box of goodies from Catch Sitka!
Sustainable Seafood from Catch Sitka Tastes Better! It is fished via hook-and-line method and artisanally processed at their dockside Sitka facility. Then it’s shipped directly to you!
Fishing for more seafood? Take a look here…
- 1 lb white fish cut into 1″ pieces
- 1 tbsp lime juice
- Salt and pepper
- 1 TB olive oil
- 1 small onion diced
- 2 med carrots diced
- 1 red bell pepper sliced
- 1 jalapeño diced
- 4 garlic cloves minced
- 1 TB tomato paste
- 1 TB paprika
- 2 tsp cumin
- 1 tsp sugar
- 1 tsp salt
- 2 cups chopped tomatoes
- 1 cup stock fish, chicken or vegetable
- 14 oz can coconut milk
- Lime wedges
Combine fish, lime juice and a sprinkle of salt and pepper in a bowl, refrigerate
Heat olive oil in a pot over med heat
Add onion, carrots, bell pepper, jalapeño and garlic and cook together about 5 minutes
Stir in tomato paste, spices, tomatoes and stock and simmer about 5 minutes
Add coconut milk, cover and simmer about 20 minutes
Place fish pieces into the stew, simmer about 5 minutes, depending on thickness, until cooked through
Garnish with cilantro and lime wedges
Serve with rice and enjoy!