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Dailyn2003
Brazilian fish stew
Brazilian fish stew with shrimps, redfish, red pepper, tomato, coriander, coconut milk and rice
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Ingredients
Directions
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Let the shrimp thaw. Let the redfish thaw and cut into 8 pieces.
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Meanwhile, clean 1 lime, grate the green skin and cut the fruit into quarters. Press out 2 limes. Slice the garlic.
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Mix the fish with half the garlic and the lime juice. Season with pepper and salt. Let marinate for 30 minutes.
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Meanwhile, cut the onions.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Halve the peppers and remove the seed lists. Cut the flesh into strips. Cut the tomatoes into pieces.
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Cut the stalks of the coriander very finely and cut the leaves coarsely.
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Heat the oil in a thick-bottomed pan and fry the onion for 3 minutes on medium heat. Add the peppers and garlic and cook for 5 minutes.
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Add the tomato, red pepper and cilantro stalks and bring to the boil. Cook for 5 minutes over medium heat or until the sauce thickens.
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Add the coconut milk and bouillon tablet and bring to the boil while stirring. Season with pepper and salt.
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Place the redfish and shrimp in the sauce and turn the heat low. Leave to simmer for 5 minutes with the lid on the pan.
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Meanwhile, cook the rice according to the instructions on the package.
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Add the lime zest to the fish stew and garnish with the coriander leaves. Serve with the rice and lime slices.
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Nutrition
680Calories
Sodium0% DV1.475mg
Fat35% DV23g
Protein92% DV46g
Carbs23% DV70g
Fiber20% DV5g
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