Paleo Brazilian Fish Stew
When you think of Brazil, maybe you think of beaches, football, the famous Christ statue, or even the upcoming Olympic games…
Yet, all I can think of is food.
During my South American adventures, some of the best food I ate was in Brazil…
Cheap but tasty street food — like manioc pancakes with salty dried beef and cheese and açaí bowls available from every corner shop… The classic Brazilian dish feijoada and the abundance of bottomless churrasco… Freshly baked cheese breads, known as pão de queijo, and a strong espresso for breakfast…
I know I put on a few pounds, but it was oh so worth it!
One of my favorite dishes was a home-cooked, coconut cream-based fish stew known as moqueca. Traditionally, this Brazilian fish stew calls for red palm oil. This gives the dish a beautiful deep red color.
When I first started cooking moqueca, I avoided using red palm oil because I couldn’t source an environmentally sustainable product. (Learn about the environmental impacts of palm oil here.) Yet, once I learned about Wildly Organic’s sustainably sourced palm oil, I started using it in my favorite Brazilian fish stew.
Having made this both with and without palm oil, I prefer the traditional version with palm oil!
I’m sure you’ll love this traditional, creamy, paleo Brazilian fish stew! It’s rich and flavorful and will likely become a family favorite!
What are your thoughts on using red palm oil? Will you try this Paleo Brazilian fish stew?
- 1 to1-1/2pounds white fishsuch as cod, halibut, or mahi mahi
- 1/2 lime
- 3tablespoons Wildly Organic Red Palm Oil
- 4cloves fresh garlic
- 1medium onion(finely diced)
- 1large red pepper(chopped into 1/2 inch pieces)
- 1large green pepper(chopped into 1/2 inch pieces)
- 1tablespoon Wildly Organic Coconut Sugar
- 1 1/4 cup Wildly Organic Coconut Milk prepared to cream consistency
- 1can diced tomatoes
- 1cup stock(fish, chicken, vegetable or just water)
- 1tablespoon cumin powder
- 1tablespoon Wildly Organic Paprika
- 1teaspoon chili flakes(can leave out if you don't like it spicy)
- 1/4teaspoon Wildly Organic Himalayan Pink Salt
- 1/4teaspoon Wildly Organic Black Pepper
- fresh cilantro
- fresh lime
- salt & pepperto taste
- cauliflower rice
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Dice the fish into 1 inch cubes.
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Place the fish in a bowl and squeeze 1/2 a fresh lime over it. Salt and pepper to season.
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Heat 1 tablespoon of red palm oil in a fry pan and add the fish. Cook for around 5 minutes or until the fish turns white.
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Place the fish onto a separate plate and put aside for later.
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Heat 2 tablespoons red palm oil in a fry pan and add the onion. Fry for 2 to 3 minutes.
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Now add the garlic, cumin, paprika, and chili. Sauté for a couple seconds
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Add the chopped peppers and sauté for another 2 minutes.
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Now, add the coconut milk, diced tomatoes, and stock.
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Simmer for 15 minutes.
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Return the fish, along with salt and pepper, to the pan and simmer for another 10 minutes.
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Remove from the heat and serve with cauliflower rice, fresh cilantro, and freshly squeezed lime juice.
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