Brazilian-Style Seafood Stew

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Brazilian Seafood Stew


Prep time45 minutes
Cooking time15 minutes
Total time1 hour


While the authentic version of this recipe uses red snapper, you can use any kind of firm white fish, such as cod, sea bass, grouper, or halibut.  You could even try shrimp!  To reduce the amount of fat try substituting light coconut milk.


1 1/2 pound
salmon (cut into 2-3 inch pieces)
3 cloves
garlic (minced)
1/4 cup
lime juice
1/2 teaspoon
1/4 teaspoon
black pepper, ground
2 tablespoons
olive oil
1 cup
onion, yellow (diced into 1 inch pieces)
1 cup
bell pepper, red (diced into 1 inch pieces)
1/2 cup
green onion (sliced thin)
1 tablespoon
1/2 teaspoon
red pepper flakes (crushed)
1/2 teaspoon
cumin, ground
2 cups
tomato, diced
1 can
coconut milk, full fat (14 oz)
1/4 cup
cilantro (minced)


In a large, non-reactive bowl, marinate the salmon in the minced garlic, lime juice, salt and pepper for 30 minutes to an hour. In a large stock pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the yellow onions and cook for a few minutes until they begin to soften. Add the bell peppers and cook another 2 minutes. Add the green onions, paprika, chili flakes and cumin and sauté for 1 minute, then add the tomatoes and cilantro and cook another 5 minutes, stirring occasionally. Remove the salmon from the marinade (discard marinade), and place the fish into the tomato sauce in the stock pot. Pour the coconut milk over the top, bring everything to a simmer, cover and cook for 10-15 minutes. Stir gently, once or twice. Salmon should be just cooked and tender. Add salt to taste.


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