Brazilian Fish Stew
Brazilian Fish Stew
Brazilian fish stews have been popping up all over my favorite recipes sites - heavy on garlic, diced tomatoes and spicy peppers, which my family doesn’t love. I love fish stew, so decided to make a milder version of (my tomato hating teen is happy about this!) This was delicious - everyone loved it and requested that we make it again!
Prep time: 15 minutes Cook time: 40 minutes
Ingredients:
2 TBSP extra virgin olive oil
1 small onion, chopped
2 large carrots, peeled and chopped
2 cups kale, chopped
½ tsp each of sea salt, cumin and smoked paprika (regular paprika is also fine)
1 tsp of turmeric
1 14 oz can diced tomatoes or for a lighter tomato flavor ½ cup of strained tomato sauce (sugar- and additive-free) - we use Pomi Strained Tomatoes.
2 cups chicken broth (homemade preferred)
1 14 oz can coconut milk (no fillers or added ingredients)
1 ½ pounds of firm white fish (halibut or cod) cut in 2-inch pieces
Directions:
In a large saucepan or Dutch oven, heat the olive oil and sauté the onion for 3-4 minutes. Throw in a pinch of salt when sauteing the onions. Add the carrots and sauté for an additional 3-4 minutes. Then add the chopped kale and sauté for another 3-4 minutes.
Add the spices and fry for a minute until aromatic.
Add the strained tomato sauce and fry for an additional 3-4 minutes until it darkens. You want to cook the sauce for several minutes to deepen the flavor and get rid of the “raw” tomato flavor.
Pour in the chicken broth and bring to a boil, then simmer on low for 15 minutes to let the flavors meld.
Add the coconut milk and let it gently simmer for a minute or two before adding the fish chunks.
Make sure the fish is submerged in the liquid and let the fish cook for 5-6 minutes with the cover on. Turn the heat off and keep covered until serving.
Serve when hot with toasted and buttered grain-free bread or over rice and potatoes if those are part of your diet.
