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Brazilian Fish Stew
2 1/2 lb Boneless fillets of any firm whitefish
1/2 lb Small shrimp; peeled, deveined, and tails removed
3 c Canned tomatoes; coarsely chopped
2 c Chopped onions
1/4 c Chopped fresh cilantro
1 tb Minced garlic
1 Jalapeno pepper; stemmed, seeded, and chopped
1/4 c Fresh lime juice
3 tb Vegetable oil
Salt; to taste
Freshly-ground black pepper; to taste
1 Red bell pepper; stemmed, seeded, and diced
1 Green bell pepper; stemmed, seeded, and diced
1/2 c Fish stock or water
Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Place in a shallow, nonreactive bowl and set aside. Combine the tomatoes, onion, cilantro, garlic, chile, lime juice, oil, salt and pepper in a food processor fitted with the metal blade. Process until smooth. Pour over fish and allow to marinate for 1 hour. Place marinated fish in a heavy saucepan over medium heat. Add the bell peppers and fish stock. Bring to a boil. Lower heat and simmer for about 10 minutes or until fish is cooked through. Serve immediately with rice, if desired. This recipe yields 6 servings.
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