Fish Main

Brazilian fish stew

Name: David Prior's Brazilian fish stew recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes; 80ml lime juice; 60ml olive oil; 1 red onion, thinly sliced; 1 green capsicum, thinly sliced; 1 red capsicum, thinly sliced; 3 garlic cloves, finely chopped; 2 short red chillies, finely chopped; 500ml fish stock; 400g can chopped tomatoes; 270ml can coconut milk; 20.00 ml virgin coconut oil; 6 large green prawns, peeled (tails intact), deveined; Coriander leaves and steamed rice, to serve

Rate now

10m

45m

Jump to recipe

by David Prior

delicious. contributor

Aug 05, 2016

This Brazilian fish stew by chef David Prior brings warming spice and creamy comfort in equally delicious measure.

1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes
1/3 cup (80ml) lime juice
1/4 cup (60ml) extra virgin olive oil
1 red onion, thinly sliced
1 green capsicum, thinly sliced
1 red capsicum, thinly sliced
3 garlic cloves, finely chopped
2 short red chillies, finely chopped
2 cups (500ml) fish stock
400g can chopped tomatoes
270ml can coconut milk
1 tbs virgin coconut oil
6 large green prawns, peeled (tails intact), deveined
Coriander leaves and steamed rice, to serve

Method

1.

Place fish in a large ceramic dish and toss with 2 tbs lime juice and 1 tsp sea salt. Chill for 30 minutes to marinate.
2.

Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes, or until softened.
3.

Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.
4.

Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes, until slightly reduced.
5.

Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tbs lime juice and season to taste. Serve with coriander and rice.