Bahian Fish Stew

Ingredients

• 1.5 lb white fish fillets
• 1 can (13.5 oz) coconut milk
• 3 medium, chopped tomatoes
• 1 large, sliced bell pepper
• 1 medium, sliced onion
• ½ cup, chopped cilantro
• 2 cups cooked white rice
• 1 cup farofa

Instructions

1. 1

   Season the 1.5 lb fish fillets with salt and pepper. Heat 1 tbsp oil in a large pot over medium-high heat and sear the fish for 2 minutes per side until lightly golden; remove and set aside.

2. 2

   In the same pot, add the 1 sliced onion and 1 sliced bell pepper. Cook over medium heat until softened, about 5 minutes, stirring occasionally.

3. 3

   Add the 3 chopped tomatoes and cook for 3 minutes until they start to break down. Pour in the 1 can coconut milk and bring to a gentle simmer.

4. 4

   Return the fish to the pot, spooning sauce over it. Simmer gently for 8-10 minutes until the fish flakes easily with a fork.

5. 5

   Stir in the 0.5 cup chopped cilantro and season with salt to taste. Serve hot over the 2 cups cooked rice, sprinkled with the 1 cup farofa.

Tools you’ll need

• large pot
• wooden spoon
• knife
• cutting board

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