- Written by Cynthia Presser
Fish stew is a favorite in Brazil! This recipe has cod, coconut milk, vegetables and herbs and it is perfect over jasmine rice. The red palm oil adds a distinct, very Brazilian flavor. So I hope you enjoy!
- 2 pounds fresh cod (about 4 fillets)
- Salt and freshly ground black pepper
- ½ lime
- 3 tablespoons olive oil
- 1 medium onion, finely sliced
- 1 red bell pepper, seeded and finely sliced
- 2 large potatoes, peeled and cubed
- 3 garlic cloves, minced
- 3 medium tomatoes, chopped
- 1 can (2 cups) coconut milk
- 2 tablespoons light brown sugar
- 1 tablespoon red palm oil
- ½ cup scallions, finely chopped
- ½ cup cilantro, finely chopped
Place cod fillets on a working surface and season with salt and pepper. Squeeze the lime over fillets.
Heat 2 tablespoons olive oil in a large casserole pan, until smoking, and sear the cod fillets in both sides; 1 minute per side. Remove from pan and set aside.
Add the remaining olive oil to the same pan and cook the onion and bell pepper for about 2 minutes, stirring occasionally. Stir the potatoes, garlic, tomatoes, coconut milk, light brown sugar, and red palm oil and cook for 3 minutes, stirring occasionally. Season with salt and pepper.
Return the cod fillets to the pan and close the lid. Cook until fish flakes easily with a fork and potatoes are soft, about 12 minutes. Remove from heat and fold in the scallions and cilantro. Serve it immediately over a bed of jasmine rice and a glass of chardonnay.
This recipe is also excellent with mahi mahi.
Amount Per Serving
Total Fat 25.1 g
Cholesterol 83.2 mg
Sodium 138.3 mg
Potassium 1,017.7 mg
Total Carbohydrate 18.6 g
Dietary Fiber 2.7 g
Sugars 1.2 g
Protein 37.5 g