Brazilian Fish Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JORDANLIBERMAN.
Ingredients • 8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick) • 1/4 cup fresh lime juice • 1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes • 2 tablespoons finely chopped garlic (3 cloves) • 2 teaspoons salt • 1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment • 1 1/2 pound tomatoes, cut into 1/2-inch cubes • 1 large onion, chopped • 1/2 cup chopped green bell pepper • 1/3 cup chopped yellow bell pepper • 2 yellow plantains, peeled and each cut diagonally into 8 pieces • 1/2 cup finely chopped fresh cilantro • 1/4 cup finely chopped fresh flat-leaf parsley • 1/4 cup extra-virgin olive oil
Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JORDANLIBERMAN.
Nutritional Info Amount Per Serving
- Calories: 346.8
- Total Fat: 11.4 g
- Cholesterol: 79.5 mg
- Sodium: 127.7 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.0 g
- Protein: 41.4 g
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