Brazilian Fish Stew
- 1.5 LB Cod
- 2-4 Limes
- Sea Salt and Cracked Pepper
- Extra-Virgin Olive Oil
- 1 Can Full Fat Coconut Milk
- Minced Garlic
- 1-3 Red Bell Pepper
- 1-3 tbsp Truvia, Cumin, Paprika, Cayenne 1-3 tbsp of each
- 1 Large Sweet Onion
- 1-2 Cups Seafood Broth
Combine the cod, the freshly squeezed lime juice, extra-virgin olive oil, sea salt and pepper in a bowl. Cover with saran wrap and refrigerate for 20 minutes.
Chop your onion, bell peppers and cilantro.
In a large skillet, place extra-virgin olive and turn onto high heat. Add the fish and cook until it is cooked through and has a light golden brown color. Remove from the skillet and set aside.
Reduce the stove to medium high and heat and additional 1 1/2 tbsp olive oil in the same skillet. Add minced garlic and chopped onion. Sauté for about 1-2 minutes. Add chopped red bell peppers. Sauté for about 2-3 more minutes.
In a pot add full can of coconut oil and 1-2 cups of seafood broth. Add in the fish and veggies. Add in more seasoning. I have it on high heat for a few minutes then reduce to to low-to medium heat with a cover for 15-25 minutes.
When you feel it is ready to serve, pour into bowl and top with cilantro. Enjoy!
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