Before you turn your nose up at the idea of making a fish stew, hear me out. I’ve never been a fan of fish served any other way than grilled in a light crumb with a salad and zesty vinaigrette. But that can become so boring … especially if you eat fish at least once a week. I was looking for a way to — ahem — spice up the weekly fish fare and stumbled across this exotic fish stew.
It’s a Brazilian dish. The tomato coconut sauce with a hit of tangy lime is so different to anything I’ve tasted before. It’s so simple and yet, so delicious! The sauce isn’t ‘blow your face off’ spicy, but there is just enough intensity to make it refreshing.
I recommend really letting the sauce simmer for a wonderful depth of flavour.
FOR THE FISH
FOR THE BROTH