← All recipes

🍽️ Aromatic Brazilian Fish Stew

280 kcal · 30 min · 4 servings

Ingredients

• 150 g onions (3 onions)
• 4 garlic cloves
• 1 small red bell pepper
• 1 small yellow bell pepper
• 1 small green bell pepper
• 2 red chili peppers
• 400 g tomatoes (5 tomatoes)
• 1 stalk celery
• 2 tbsp oil
• salt
• pepper
• 1 piece ginger (to taste)
• 200 ml coconut water
• 1 l poultry broth
• 1 tbsp ground cumin
• 1 lime
• 1 bunch cilantro
• 400 g white fish fillet (monkfish, cod, or halibut)
• 1 bunch spring onions (to taste)
• 200 g shrimp (peeled and deveined)

Instructions

1. 1. Peel the onions and garlic.
2. 2. Dice the onions finely.
3. 3. Slice the garlic thinly.
4. 4. Halve the bell peppers.
5. 5. Remove the seeds from the bell peppers.
6. 6. Wash the bell peppers.
7. 7. Cut the pepper flesh into 1 cm cubes.
8. 8. Wash the chili peppers.
9. 9. Halve the chili peppers lengthwise.
10. 10. Remove the seeds from the chili peppers.
11. 11. Finely chop the chili peppers.
12. 12. Wash the tomatoes.
13. 13. Cut out the hard stem areas of the tomatoes in a wedge shape.
14. 14. Quarter the tomatoes.
15. 15. Remove the core from the tomatoes.
16. 16. Wash the celery.
17. 17. Trim the celery.
18. 18. Remove any fibrous strings from the celery if necessary.
19. 19. Cut the celery into cubes.
20. 20. Heat the oil in a large pot.
21. 21. Sauté the onions, garlic, and the pepper and celery cubes over medium heat for 4–5 minutes, stirring occasionally.
22. 22. Add the tomatoes and chili.
23. 23. Cook everything for another 1 minute.
24. 24. Season with salt and pepper.
25. 25. Finely chop the ginger if desired.
26. 26. Add the ginger.
27. 27. Pour in the coconut water and broth.
28. 28. Season with cumin.
29. 29. Bring the mixture to a boil.
30. 30. Simmer the stew over low heat for 10 minutes.
31. 31. Meanwhile, squeeze 3 tablespoons of juice from the lime.
32. 32. Wash the coriander.
33. 33. Shake the coriander dry.
34. 34. Pick off the coriander leaves.
35. 35. Pat the fish dry.
36. 36. Cut the fish into large pieces.
37. 37. Wash and trim the spring onions if desired.
38. 38. Slice the spring onions thinly.
39. 39. Add the shrimp to the pot.
40. 40. Add the fish pieces.
41. 41. Cook everything covered over low heat for 5 minutes.
42. 42. Season the stew with lime juice.
43. 43. Sprinkle with coriander.
44. 44. Serve the spring onions separately alongside the stew if desired.

Nutrition per serving

• kcal: 280
• Protein: 34 g · Fett/Fat: 7 g · Carbs: 15 g