Tradition meets your summer table with this fish stew. Creamy, tropical and a little spice, this stew is a Brazilian favorite. Serve with garlic rice for a savory side.
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- 2 tablespoons coconut oil
- 1 teaspoon olive oil
- ½ onion, chopped
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 jalapeño, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ pound cod, cut into 2-inch chunks
- ½ pound swordfish, cut into 2-inch chunks
- ½ pound medium raw shrimp, peeled and deveined
- 1 (13.5-ounce) can coconut milk
- Zest of 1 lime
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 1 cup uncooked jasmine rice
- 2 cups vegetable broth
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly
- ground black pepper
- Lime wedges, for garnish
- Green onions sliced, for garnish
For the stew:
- In a large pot, heat the coconut oil and olive oil over medium heat. Add the onion, bell peppers, and jalapeño and cook for 6 to 8 minutes, until the vegetables are softened.
- Stir in the garlic, paprika, and cayenne and cook for 2 minutes more.
- Season the cod, swordﬁsh, and shrimp with salt and black pepper on both sides, then place over the vegetables. Pour the broth and coconut milk over the ﬁsh and vegetables
- Add the lime zest and a few pinches of salt and black pepper.
- Cover and cook on medium-low heat for 25 to 30 minutes, until the ﬁsh and shrimp are cooked through and opaque
For the rice:
- In a small saucepan, heat the olive oil over medium heat. Add the onion and garlic. Cook until the onion is caramelized, 5 minutes.
- Add the rice and stir to coat. Add the broth, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for about 20 minutes, until the rice is cooked.
- Fluff the rice with a fork. Ladle the ﬁsh stew into bowls and serve with a side of rice. Garnish with lime wedges, green onions, and cilantro.