—Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours. Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
cod, prawns, chayote stewFish Friday, the Brazilian way. It is one of the few Brazilian dishes that did not receive the interference of the Indians, they gave preference to the barbecue shrimp and rarely mixed the crustacean or fish with something else that was not cassava flour
This dish reminds me of the BrazilianFishStew (Moqueca de Peixe) as most of the ingredients are nearly similar perhaps because they are both from the same region, the big difference is that the Brazilian version is using a type of palm oil that gives it a distinct and unique flavour
This week’s recipe is for a really quick and easy fishstew with flavours of the Mediterranean. It uses fish pie mix but you could equally just use your favourite firm fish or whatever you can easily get
250g live mussels, prepared 100ml white wine1 shallot, finely chopped1 garlic clove, sliced Bouquet garni (bay leaf, tarragon, parsley) 2tbs oil 1 onion, finely chopped 1 leek, finely chopped 1 celery stick, finely chopped 1-2 tomatoes, peeled and diced1tsp cayenne pepper1tsp red paprika 150ml cider 300g mixture of firm fish fillets (gurnard, cod, coley, mullet monkfish), diced into 6cm 6-8 langoustines, prawns or scallops 3tbs double cream handful of tarragon, finely chopped salt and pepper to taste. Carefully add the fish and shellfish into to stew and cook for 4-5 minutes or until the fish is cooked through. To serve, pour the stew into the prepared bowls, pour about 1 tsp of cream over the stew and sprinkle with tarragon. 1tsp red paprika 150ml cider 300g mixture of firm fish fillets (gurnard, cod, coley, mullet monkfish), diced into 6cm 6-8 langoustines, prawns or scallops 3tbs double cream handful of tarragon, finely chopped salt and pepper to taste
The title of this recipe, Easy Curried FishStew, does not sound very appetising. Pick out the prawn heads, squeeze out all the lovely juices, then discard, and loosen the stew with a little boiling water, if needed