Brazilian Fish Stew for You

If there was one way to describe my cooking style it would be “One pot meals with a side salad.” That’s it. My best culinary masterpieces are one-pot concoctions. Thai curry, chicken tagine, veggie lentil soup, turkey chili, they all fit the bill. Pair them with a side salad and each meal becomes a homerun. This Brazilian fish stew is no exception. It hits all the requires high notes with beautiful mahi mahi, creamy potatoes, tomatoes and zucchini all cooked in a lemon-scented coconut milk broth. Um, yes please! I’ve been particularly in love with this recipe recently because it gives me another way to enjoy the final tomato and zucchini harvest of the year.

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The best part about this soup though is it takes about 35 minutes to make. No joke. Slap a side salad of shredded green and red cabbage together, dress with balsamic viniagrette and you are set.

Biggest love and enjoy,

Jamie

Brazilian Fish Stew

Serves 4

2 tablespoons extra virgin coconut oil 1 1/2 teaspoons pinch of paprika 2 medium onions, roughly chopped 1 1/2 lbs tomatoes, seeds gently squeezed out, cut into wedges 3 garlic cloves, roughly chopped 1 large potato, cubed 3 medium zucchini, sliced into 1/2 inch rounds dash of cayenne pepper 2 lbs mahi mahi or snapper, cut into sized sized chunks 1 14 oz can coconut milk 1/2 can of water 2-3 T freshly squeezed lemon juice 2 T chopped flat leaf parsley or cilantro salt and pepper to taste

Place the onion, tomatoes, garlic and cayenne in a blender and puree until smooth. Set aside.

In a 5-6 quart Dutch oven heat up the oil. Add the paprika and when the oil shimmers, add the onion-tomato mixture.

Cook for 5 minutes at a brisk simmer and add the potato. Cook until just soft then add the zucchini with a pinch of salt. Reduce heat to low and cook until the zucchini soften, about 5 minutes. Mix in the coconut milk with 1/2 a can of water. Add the fish and mix gently. Cover firmly with the heavy lid and continue to cool at low for 10 minutes or until the fish begins to flake. Mix in the lemon juice, parsley or cilantro and salt/pepper to taste.

 

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