BRAZILIAN FISH STEW (Maqueca Baiana )

• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, finely diced (brown,yellow or white)
• 1 large red bell pepper / capsicum, halved and sliced
• 1 1/2 tsp sugar (any)
• 1 tbsp cumin powder
• 1 tbsp paprika
• 1 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 14 oz / 400ml coconut milk (I used low fat)
• 14 oz / 400ml canned crushed tomatoes
• 1 cup fish broth or chicken broth or water
• 1 tbsp lime juice
• 3 tbsp roughly chopped fresh cilantro / coriander

1. Combine the fish,lime juice, salt and pepper in a bowl. Cover with cling wrap and refrigerate for 2 minutes.
2. Heat the 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until just cooked through and light golden brown. Remove the skillet and set aside.
3. Reduce the stove to medium high and heat 11/2 tbsp olive oil in the same skillet. Add the garlic and onion and cook for 1 1/2 minutes or until the onion is starting to become translucent.
4. Add the bell peppers and cook for 2 minutes.
5. Add the remaining Broth ingredients. Bring to simmer, then turn down to medium. Cook for 15 to 20 minutes or until it thickens. Adjust salt and pepper to taste.
6. Return the fish to the broth to rehearse about 2 minutes.
7. Stir through lime juice.
8. Garnish with cilantro / coriander and serve with rice.

You can use coconut oil instead of olive oil which will add more flavour.

Cheers and happy eating!!!!

Originally published at https://archanah2o.blogspot.com on May 21, 2020.