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
9 Comments
Oh man, I love finding E dinners that aren’t some variation on chicken+salsa+rice/beans (I mean, I like those, but I think two thirds of the E entrees on Pinterest are Mexican-esque). And an excuse to use shrimp, too. Thank you!
Right?!?! I hope you like it!
This sounds delicious! I will definitely be using this recipe soon. Does it freeze well do you know? I like to make my THM recipes to freeze so I can stock up and only have to cook a few days a week?
It doesn’t last long enough in our house to freeze, I can’t see why it wouldn’t though.
Chrissy I made this for supper last night. It was delicious! We are looking forward to eating leftovers tonight! It’s also a beautiful dish. Thanks!
Awe I love to hear this! Thanks so much, I’m so glad you liked it. <3
Could I use cod as the white fish in this dish?
yes, you’ll have an easy time subbing most any white fish.
I was going to make Cioppino on Saturday ,it has wine in it would omit for stock . Will be trying this Brazilian fish stew for sure .