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