Brazilian · serves 4 · about 45 minutes
A radiant Bahian fish stew: white fish poached in coconut milk, tomato, peppers, and golden dendê, finished with lime and cilantro. The Atlantic and Africa in one pot.
Ingredients
- 2 lbs firm white fish, chunks
- 1 Iberia Coconut Milk 13.5 oz
- 2 tomatoes, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 4 cloves garlic
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 lime
- 1/2 cup cilantro
- 1 tsp Iberia Adobo Without Pepper 16 oz
Method
- Season the fish with Iberia Adobo, lime juice, and garlic; rest 15 minutes.
- Layer half the onion, pepper, and tomato in a pot with Iberia Olive Oil.
- Lay the fish on top, then cover with the remaining vegetables.
- Pour the Iberia Coconut Milk over everything and bring to a gentle simmer.
- Cook 18 to 20 minutes without stirring, just shaking the pot, until the fish is just cooked.
- Shower with cilantro and serve with white rice.