Brazilian Fish Stew

Ingredients

• 0.702 oz Onions (3 onions)
• 4 cloves garlic
• 1 small red bell pepper
• 1 small yellow bell pepper
• 1 small green bell pepper
• 2 red chili peppers
• 15 oz Tomatoes (5 tomatoes)
• 1 stalk Celery
• 2 tbsp oil
• Salt
• Pepper
• 1 piece Ginger (optional)
• 7.6 fl oz Coconut water
• 32 fl oz Chicken broth
• 1 tbsp Ground cumin
• 1 Lime
• 1 bunch Coriander
• 16 oz White fish fillet (Grouper, Cod or Halibut)
• 1 bunch Green onions (optional)
• 7.02 oz Shrimp (without head and shell)

Instructions

1. 1.

   Peel the onions and garlic. Finely dice the onions, slice the garlic thinly.

2. 2.

   Halve, deseed and wash the bell peppers. Cut the peppers into 1 cm cubes. Wash, halve and deseed the chili peppers. Finely chop the chili peppers.

3. 3.

   Wash the tomatoes, cut off the stem ends wedge-shaped. Quarter and deseed the tomatoes. Wash, clean and optionally thread the celery, cut into cubes.

4. 4.

   Heat the oil in a large pot. Sauté the onions, garlic, bell pepper and celery cubes over medium heat for 4–5 minutes, stirring occasionally. Add the tomatoes and chili and sauté for 1 minute. Salt and pepper. Finely chop the ginger if desired and add it.

5. 5.

   Pour in the coconut water and broth, season with cumin and bring to a boil. Simmer for 10 minutes over low heat. Squeeze 3 tbsp of lime juice from the lime in the meantime. Wash, dry shake and pluck the coriander leaves. Pat the fish dry and cut into large pieces. Wash, clean and thinly slice the green onions if desired.

6. 6.

   Add the shrimp to the pot, then add the fish pieces and simmer covered for 5 minutes until cooked through. Season the stew with lime juice and sprinkle with coriander. Serve green onions separately if desired with the Brazilian fish stew.