Rustic Fish Stew
This enticing looking fish stew recipe is lightly spiced with a hit of fresh lime and great depth of flavor. The combination of ingredients and Cuca Salts for Seafood will make this coconut-based dish get finger-licking-good kinda messy!
Ingredients
| 500 grams | firm white fish, fillet, no skin, cut into 2-3 cm cubes |
| 1 tbsp | lime juice |
| 1 tbsp | Cuca Salts for Seafood |
| 1 tsp | olive oil |
Broth
| 1 ½ tbsp | olive or coconut oil |
| 2 cloves | garlic, minced |
| 1 small | onion, finely diced |
| 1 large | red bell pepper, halved and sliced |
| 1 ½ tsp | white sugar |
| 1 tbsp | cumin, powder |
| 1 tbsp | paprika, powder |
| 1 tsp | cayenne, powder (optional) |
| 1 tsp | Cuca Salts for Seafood |
| 1 ¾ cups | coconut milk, full fat |
| 1 ¾ cups | tomatoes, crushed |
| 1 cup | fish broth (chicken/vegetable) |
| 1-2 tbsp | lime juice (more for serving) |
| 3 tbsp | fresh cilantro, roughly chopped (more for serving) |
Method
- Combine the fish, lime juice, oil, and Cuca Salts for Seafood in a bowl. Cover with cling wrap and refrigerate for 20 minutes.
- Heat 1 tbsp olive oil in a large skillet over high heat. Add the fish and cook until light golden brown. Remove from the skillet and set aside.
- Reduce the stove to medium high and heat 1 ½ tbsp olive oil in the same skillet. Add garlic and onion, cook until the onion is starting to become translucent. Add the bell peppers and cook for 2 minutes.
- Add the remaining broth ingredients. Bring to simmer then turn down to medium. Cook for 15-20 minutes or until it thickens. Return the fish to the broth to reheat about 2 minutes. Stir through lime juice.
- Garnish with cilantro and serve with white rice or potatoes.
