• Feeb7ea82e46915d88b21f2162291684

Spicy Brazilian Fish Stew

Delicious served with Cauliflower Rice Nutrition per serving: 400 calories | 10g carbs | 22g fat | 25g protein

Prep
Cook
Serves 4people
Ingredients
1
lb wild caught cod or other wild caught white fish
1
medium lime, juiced
1
medium jalapeno pepper (seeds removed)
1
medium onion
1
medium red pepper
1
medium yellow pepper
2
cloves garlic, minced or pressed
1
tbsp organic paprika
2
cups chicken bone-broth
1
can Rotel tomatoes / chilis
1
+ teaspoons sea salt (real salt)
1/4
tsp Fine Ground Black Pepper
15
oz organic coconut milk (canned)
1
tsp Avocado oil
Optional garnishes
chopped fresh cilantro
additional lime wedges
avocado
Directions
1.
Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
2.
Heat a large saute pan over medium/high heat, and add the avocado oil. Once it is hot, add the peppers and onions saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds.
3.
Add the spices, tomatoes, and broth, stir well to incorporate. Bring the mixture to a boil.
4.
Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake about 10 minutes.
5.
Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by wedges of lime and avocado.

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