Brazilian Fish Stew with Coconut Cream
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 1 onion, sliced
- 1 clove garlic, sliced
- 2 hot chili peppers, seeded and sliced
- 1 bay leaf
- 3 tablespoons olive oil
- 2 cups water
- 1 lb fish steaks (or chunks with skin and bones)
- 1 lb shrimp, shelled and deveined
- 1⁄2 cup brazil nuts or 1⁄2 cup blanced almonds or 1⁄2 cup peanuts, roasted and ground
- 1⁄2 lb dried shrimp, shelled,toasted and ground
- 5 cups thin coconut milk
- salt
- manioc flour or rice flour or cornmeal
- 1 cup coconut cream or 1 cup evaporated milk
- 2 tablespoons cornstarch
Directions
- Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
- Add the water, fish, and shrimp.
- Simmer for 15 minutes or until done.
- Remove skin and bones, break up fish and shrimps, and strain broth.
- Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
- Add the fish broth and salt to taste.
- Bring to a boil, and add manioc to make a fairly thick mush.
- Cook for 30 minutes, stirring frequently.
- Add fish, shrimp and 2 tablespoons oil.
- Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
- Serve stew with a"slice" or spoon of the coconut cream pudding.
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