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A seafood stew from Brazil. Recipe attributed to "Patricia Nunes" from Maeve O'Mearas "Food Safari" Cookbook. You can use fish and/or shrimp (prawns) in this recipe. Prep time includes time to marinate seafood
- lime, juiced (plus extra to serve)
- 2 garlic cloves, chopped
- 1 tablespoon ginger, grated
- 5 long red chilies, chopped
- 1 red bell pepper, chopped (red capsicum)
- 5 tomatoes, chopped
- 1 tablespoon olive oil
- salt and pepper
- 250 ml fish (1 cup) or 250 ml vegetable stock (1 cup)
- 1 bunch cilantro, chopped (coriander leaves)
- spring onion, finely sliced for garnish
- 120 ml red palm-fruit oil (optional)
- Halve the fish fillets or fish cutlets and marinate in the lime juice with half of the garlic for at least 30 minutes. If using prawns, marinate them whole.
- In a large saucepan, saute the remaining garlic, onion, ginger, chili, bellpepper (capsicum) and tomato in olive oil, until a sauce is formed. Taste and add salt and pepper
- Add the stock and fish and simmer gently until cooked. If using a combination of prawns/shrimp and fish- then add the prawns later as they take less time to cook.
- Taste again for seasoning and stir through the chopped cilantro (ciriander leaves).
- Place in a serving dish and squeeze over some extra lime juice.
- Sprinkle with spring onions and some extra cilantro (coriander) leaves.
- Drizzle over the p am-fruit oil (if using).
- Serve with rice.