Brazilian Fish Stew
Portion Size: 1 cup Fish Stew over ½ c. rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 boneless fillet of fish and 1 pounds of assorted shellfish, shells removed. | 3 oz. of fillet each. (shelled shellfish is optional) |
| 3 garlic cloves, minced | |
| ¼ cup lemon juice | |
| 1 teaspoon lemon zest | Wash lemon before zesting. |
| ½ teaspoon salt | |
| 1/2 teaspoon pepper | |
| 1 large onion, finely sliced | Wash, peel and slice |
| 1 green pepper | Wash, trim and dice |
| 1 red pepper | Wash, trim and dice |
| 2 large fresh tomatoes | Wash, trim and dice |
| 1 teaspoon coriander | |
| 1 (6 oz.) can tomato paste | |
| ¼ cup olive oil | |
| 2 cups light coconut milk | |
| 2 cups cooked brown rice | See recipe in cookbook for brown rice |
| ¼ cup Fresh parsley | Wash, trim and chop |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Rinse fish and place in a bowl with garlic, lemon juice, salt and pepper | |
| 2 | Marinate in refrigerator for 15 minutes | |
| 3 | Place oil in pan and sauté onion, green pepper, red pepper, until tender | |
| 4 | Add tomatoes, coriander, and tomato paste | |
| 5 | Bring to boil and add fish and shell fish. Add coconut milk and heat through. | Lower heat to medium and cook for 5 to 7 minutes. Cook until internal temperature reaches 165° F for 15 seconds. |
| 6 | Serve hot over brown rice. | |
| 7 | Garnish with lemon zest and parsley . |
Posted in Seafood Dinner Recipes
