A bit late since our visit to the heart of South America – Brazil, but the party goes on till late in that country. In that case, so do the sounds, sights, fun and food. Not only these keep flowing all night long in Brazil but even after you have left this vibrant land of energy and samba beats. Back in our own home and kitchen in London , we drummed up the beats of Rio again by firing the stove, some fresh cod reminded us of the waves of Ipanema and the fiery hot Brazilian Malagueta pepper thrown into the stew reminded us that taste of real Brazil lies deep within its colourful and spicy recipes.
Brazilian Fish Stew
We especially loved this fish stew which we had in a restaurant called Bar Garota De Ipanema in Rio serving traditional Brazilian cuisine in the most authentic way. There was so much similarity in terms of ingredients used, look and savour with the ethnic Bengali preparation of a fish dish that we thought to stir up the Copacabana waves of appetite right in the heart of our own humble kitchen with this Brazilian fish stew.
Ingredients I Used:
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
800g fish fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large peppers, sliced
1 (400g) tin chopped tomatoes, drained
1 (400g) tin coconut milk
1 bunch fresh coriander , chopped
Preparation time: 20minutes Cooking time: 25minutes
Let’s cook now
Step one: Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Step two: 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.
Step three: Add the peppers, fish and chopped tomatoes to the pot in succeeding layers.
Step four: Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally.
Step five: Stir in the coriander and continue cooking until the fish is completely cooked through, another 5 to 10 minutes.
Serve with steamed hot rice, Brazilian Malagueta pepper and sauce.