BRAZILIAN FISH STEW

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BRAZILIAN FISH STEW

This is an incredible easily delicious recipe. I replaced the cilantro with spinach because I don’t like cilantro. Still came out delicious!

INGREDIENTS

• 1 tablespoon minced garlic
• 14 ounces diced tomatoes, drained (1 can)
• 14 ounces light unsweetened coconut milk (1 can)
• 1 handful fresh cilantro, chopped (optional)
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 2 pounds tilapia fillets, cut in half (they can be frozen, just thaw slightly to cut)
• 1/4 cup lime juice
• 1.5 tablespoons cumin
• 1.5 tablespoons paprika
• 1 tablespoon olive oil
• 12 ounces frozen pepper and onion strips (1 bag)

INSTRUCTIONS

1. Frist Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl.
2. Then Add in the tilapia and mix until coated.
3. Cover and place in the refrigerator to marinate for 20 minutes or so.
4. Heat the olive oil in a large skillet or casserole over medium-high heat. 
5. Then Add the peppers and onions and cook until they begin to thaw, about 3 minutes.
6. Then Add the tomatoes and marinated tilapia and mix them in.
7. Pour the coconut milk over everything, mix and cover, and simmer about 20 minutes, stirring occasionally.
8. Then In the last few minutes, stir in the cilantro (optional).
9. When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.
10. Enjoy!

Recipes adapted from :  whatsgabycooking.com