This traditional Brazilian stew is made with marinated white-fleshed fish, then simmered with peppers and tomatoes for an aromatic dinner.
- Small Dutch over or high-sided skillet
- Chef Knife
- 1 1/2 lb (750 g) white-fleshed fish fillets (halibut, haddock or tilapia), cut into 2-inch (5 cm) pieces
- 1/4 cup (60 mL) lemon juice
- 4 cloves garlic, minced
- 1/4 tsp (1 mL) red pepper flakes
- 1/2 tsp (2 mL) each salt and pepper, divided
- 2 tbsp (30 mL) vegetable oil
- 1 small onion, sliced
- 1 small red pepper, sliced
- 1 small yellow pepper, sliced
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) tomato paste
- 3 plum tomatoes, chopped
- 2 green onions, thinly sliced
- 1 cup (250 mL) vegetable broth, divided
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) milk
- 2 tbsp (30 mL) finely chopped fresh cilantro
- 1 1/4 cups (300 mL) white rice, cooked according to package directions
- In large bowl, gently toss together fish, lemon juice, garlic, pepper flakes and half each of the salt and pepper. Refrigerate for 30 minutes.
- Meanwhile, heat oil in small Dutch oven or high-sided skillet set over medium heat; cook onion, red and yellow peppers, paprika, and remaining salt and pepper for about 5 minutes or until softened. Stir in tomato paste; cook for 1 minute. Stir in tomatoes; cook for about 5 minutes or until tomatoes start to soften. Remove from heat.
- Add fish with marinade and green onions to pan. Blend 1/3 cup (75 mL) broth with flour until smooth; stir into pan along with remaining broth and milk.
- Return pan to medium heat. Bring to boil; reduce heat to low. Simmer for 15 to 20 minutes or until sauce is thickened slightly and fish is tender. Sprinkle with cilantro; serve with rice.
Tip: Substitute shrimp for fish if desired.