1/2 c each finely chopped onions, green pepper, yellow pepper
1T finely chopped ginger
1 Tsp garlic
1 T tomato paste
1 cup canned tomatoes
3/4 cup fish or chicken stock
3/4 c coconut milk
1 tsp hot sauce
2 T chopped cilantro
Instructions
Season fish with salt. Rub with lime juice. Marinate in fridge while
preparing sauce.
In large fry pan with lid, heat oil over medium heat. Add onion,
peppers, ginger and garlic. Fry until soft about 8 minutes
Stir in tomato paste cook 1 minute. Add tomatoes and stock, simmer
2 minutes. Stir in coconut milk, hot sauce and salt to taste. Add fish
and cover and reduce heat to medium low. Simmer until cooked about
5 to 10 minutes depending on thickness. Sprinkle with cilantro and
serve over rice.
Originally Submitted
4/8/2018
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