This Brazilian classic has been eaten for ever. Now I’m not Brazilian, nor do I have any Brazilian heritage but I do know good food when I taste it. And this is GOOD!! I had this years ago and set out to duplicate the flavors to form the perfect E meal in my Trim Healthy Mama way of eating (Learn more about THM here).
Ingredients:
3 Tbsp Lime Juice
1 Tbsp Cumin
1 Tbsp Paprika
3 Garlic Cloves minced
1/2 tsp Mineral Salt or Pink Himalayan Sea Salt
1/2 tsp Ground Pepper
1 1/2 pounds white fish (tilapia, basa, haddock, sole)
1 cup of shrimp
1/2 cup low fat chicken stock
2 medium onions
4 large red, orange, yellow, or green Bell Peppers (mix for vibrant colors)
1- 796 ml (26 fluid ounces) can of Diced Tomatoes (drained)
1- 400 ml (13 ounces) can of light Coconut Milk
1 handful of fresh Cilantro, diced up.
Instructions:
- Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Pour into a seal-able plastic bag over the white fish, shake to coat the fish….let set in the fridge for 30 minutes.
- Heat chicken stock and onions, on medium high heat, in a large soup pot, cover and let cook until onions are transparent.
- Add bell peppers, white fish (with it’s marinade), shrimp, diced tomatoes, and coconut milk to the pot, stir in and let simmer on medium heat for 10 minutes. Stirring occasionally.
- Add cilantro and let cook for an additional 5 minutes.
- Serve over brown rice or quinoa.
- Serve and Enjoy <3
Ingredients:
3 Tbsp Lime Juice
1 Tbsp Cumin
1 Tbsp Paprika
3 Garlic Cloves minced
1/2 tsp Mineral Salt or Pink Himalayan Sea Salt
1/2 tsp Ground Pepper
1 1/2 pounds white fish (tilapia, basa, haddock, sole)
1 cup of shrimp
1/2 cup low fat chicken stock
2 medium onions
4 large red, orange, yellow, or green Bell Peppers (mix for vibrant colors)
1- 796 ml (26 fluid ounces) can of Diced Tomatoes (drained)
1- 400 ml (13 ounces) can of light Coconut Milk
1 handful of fresh Cilantro, diced up.
Instructions:
- Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Pour into a closable plastic bag over the white fish, shake to coat the fish….let set in the fridge for 30 minutes.
- Heat chicken stock and onions, on medium high heat, in a large soup pot, cover and let cook until onions are transparent.
- Add bell peppers, white fish (with it’s marinade), shrimp, diced tomatoes, and coconut milk to the pot, stir in and let simmer on medium heat for 10 minutes. Stirring occasionally.
- Add cilantro and let cook for an additional 5 minutes.
- Serve over brown rice or quinoa. (3/4 cup serving size for a THM E meal.)
- Serve and Enjoy <3
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