Description
A rich and flavorful Brazilian fish stew featuring cod, coconut milk, and fresh herbs, perfect for seafood lovers.
Ingredients
- 2 Atlantic Cod Fish
- 3 teaspoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 4 springs of thyme and rosemary
- 1 cup coconut milk
- 1 – 1 1/2 cups chicken stock
- 2 1/2 cups roasted tomatoes
- 8 roasted garlic cloves
- 1 teaspoon basil
- 1/4 teaspoon additional salt
- 1 teaspoon olive oil
- 1/4 cup shallots
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ginger paste
- 1 cup spinach
- 1 teaspoon honey
- 1/2 teaspoon lime or lemon juice
Instructions
- Season the cod fish with paprika and a sprinkle of salt, allowing flavors to meld.
- Heat two teaspoons of olive oil in a skillet and pan-fry the cod until golden brown, then set aside.
- Add roasted garlic and tomatoes to the skillet, warming them until aromatic.
- Incorporate coconut milk and chicken stock into the skillet, mixing well to create a creamy base.
- Heat the remaining olive oil in another pan, sautéing shallots until translucent. Then, add shallots to the sauce along with tomato paste, basil, and remaining salt.
- Toss in spinach, honey, and lime juice into the bubbling sauce, finishing off the stew.
Notes
Serve garnished with fresh herbs or red pepper flakes for added color and flavor. Adjust spice level by adding more red pepper flakes if desired.
