Brazillian fish stew
- Number of Servings: 6
Ingredients
3 tablespoons lime juice1 tablespoon ground cumin1 tablespoon paprika2 teaspoons minced garlic1 teaspoon salt1 teaspoon ground black pepper1 pound cod fillets, cut into chunks 2 tablespoons olive oil2 onions, chopped3 medium mixed bell peppers, sliced1 (16 ounce) can diced tomatoes, drained8oz coconut milk8 oz fat free chicken broth1 bunch fresh cilantro, chopped (optiona
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the Cod and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the Cod is completely cooked through, another 5 to 10 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GODINHO_SARAH.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the Cod is completely cooked through, another 5 to 10 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GODINHO_SARAH.
Nutritional Info Amount Per Serving
- Calories: 255.7
- Total Fat: 13.5 g
- Cholesterol: 36.3 mg
- Sodium: 569.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.0 g
- Protein: 20.2 g
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