The Fish in coconut stew recipe is a popular Brazilian stew, rich with creamy coconut milk. An authentic ingredient is palm oil (dendê), which lends a distinctive flavor and color, but you can use more olive oil instead.
4 tbsp olive oil
1 onion, thinly sliced
3 ripe tomatoes, skinned, seeded, and chopped
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cup canned coconut milk
1 tbsp tomato paste salt and freshly ground black pepper
1 3⁄4lb (800g) firm white fish, such as cod or snapper, cut into large chunks or strips
3 tbsp palm oil (optional)
1 tbsp chopped cilantro
For the salsa
1 ripe tomato, skinned, seeded, and chopped
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp red wine vinegar
1 tbsp fresh lime juice
1 tbsp vegetable oil
1 tbsp chopped parsley
1 tsp hot pepper sauce
1 Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, until tender but not browned. Add the tomatoes and the peppers. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the vegetables have softened and released their juices. Stir in the coconut milk and tomato paste and return to a boil. Season with salt and pepper.
2 Meanwhile, make the salsa. Mix all the ingredients together and spoon into a serving bowl. Set aside to allow the flavors to blend.
3 Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until the fish is opaque throughout. Do not overcook. Stir in the palm oil, if using.
4 Transfer the stew to a heated serving dish and sprinkle with the cilantro. Serve hot, with the salsa passed on the side. good wIth Boiled white rice.
5 PrePare ahead Prepare, cool, and refrigerate the stew up through step 1 up to 1 day ahead. When ready to serve, heat and add the fish. The salsa can be made up to 1 day ahead, but stir in the chopped parsley at the last minute.
|Fish in coconut stew recipe|