Recipe Revival: Brazilian Fish Stew Plus MVK’s Like of the Week

This summer has been busy—and the last two weeks have been HOT! Dinners have consisted of fresh vegetables, cold cucumber soup, and cooking on the grill. But as I was thinking of what recipe I was going to bring you this week, I remembered this favorite of mine that I first wrote about in 2013 and thought it was perfect timing–you can celebrate the end of the Olympics this weekend with a rich, spicy fish stew!

While this recipe isn’t complicated, it does take a fair amount time, so I always make it on a weekend when I have extra. And I usually buy cod in place of the halibut or sea bass, but you can substitute with another white fish if you prefer. This is a dish that is special enough for guests or a marked occasion; you could serve a crisp white wine, a simple salad with vegetables from your garden or the farmer’s market, and maybe some fresh crusty bread to sop up the leftovers.

I haven’t watched the Olympics in years; I only know what’s going on by reading the news headlines. But make this Sunday evening to watch the finale, or do what I plan on doing; once the heat wave breaks, it will make a perfect fall meal!

fishstewuse

Brazilian Fish Stew
Originally published in the September 2001 issue of Cooking Light magazine.

This recipe calls for sea bass or halibut, but I always substitute a light, white fish, usually cod. 

1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil

2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onions (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomato (about 2 large)
1/2 cup minced fresh cilantro, divided
2 (8-ounce) bottles clam juice
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper

1. Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.

2. Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.

3. Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.

MVK’s Like of the Week: Tiny Changes to Lose Poundsscale
I, like many people, am always looking for tips on how to lose weight. And I don’t want the advice to be take a magic pill or to eat the latest fad Dr. Oz is peddling. These ten tips actually are helpful and logical!

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6 thoughts on “Recipe Revival: Brazilian Fish Stew Plus MVK’s Like of the Week

  1. This looks amazing!!!! I’m trying it with halibut (of course;) as soon as I get a day off (November!) hope you are well friend!

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