Super chunky pepper & fish Brazilian stew. DELISH!
It’s WEDNESDAY! Which means we are sooooooooo close to the weekend, and I am extra excited because I get to see my little sister graduate college on Sunday- Go Syd! (BTW- it you haven’t seen her absolutely AMAZING cakes, checkout @sydneyscakes on Instagram- NOW! You will be so impressed like I am everyday). And my mom & puppies are visiting from Florida! Can I be any more excited!? (Did you just say that with Chandler Bings voice in your head, because I did. No shame.)
Well, although I have SO much to look forward to this weekend, I can’t quite shake this slumpy mood I’m in. I just found out that I might be moving ( </3 ) which makes me so so sad because I adore my apartment! Best location, cutest layout, and it is overall just unbearably cozy! AND if you have ever rented an apartment in Manhattan, you know how much of a pain it is to find a new one- plus the broker fees alone can crush your positive vibes. If anyone has ANY recommendations on finding a place in the Downtown NYC area, let ya girl know! Please please :) I will make you a pie!
On a brighter note (and literally brighter- check out those hues in the stew!) let’s dive into this fish masterpiece. Before reading the ingredients, I need to say this is 100% Gluten free, and 110% made with all of my love. I found this recipe on Recipe Tin Eats, and knew from the second I saw the super creamy tomato-coconut sauce, I needed to make this immediately. Plus, Ryan kind of made me when he saw over my shoulder and said, “Oh my god what is that?! It looks AMAZING!” Believe it or not, he actually told me last night this is one of his new favorites, and that made me SO happy! It turned my crumby week a little bit better- and I always know it's a good meal when he wakes me up at 3am to tell me, while eating his super late dinner after working a looooong shift! And before you continue to the ingredient list below, note this recipe has a whole can of coconut milk perfection, which makes it EXTRA amazing! Did I sell you on it yet? UGH OK. Enough talking, let’s get to cooking!
Enjoy! xx S.
I N G R E D I E N T S:
- 2 large pieces of Mahi Mahi fillets, cleaned & cubed
- Lime, halved
- 3 garlic cloves, minced
- 2 large tomatoes, pureed lightly
- 3 Tbs of tomato paste
- Small yellow onion, sliced and diced
- Large red bell pepper
- 13.5 oz can of Coconut milk
- 1½ tsp of organic cane sugar
- 1/2 tsp Cumin powder
- 1 tbsp Paprika
- 1 tsp Cayenne pepper
- Dash of Garlic powder
- Salt & Pepper to taste
- Olive oil for sauteing!
PREPARE: To begin, clean and dice your fish into about 1 inch cubes. Place fish in a small dish, and top with half a lime juiced, and a light coating of salt and pepper. Cover and place in fridge for about 15 minutes. While fish is marinating, start to dice and chop your onions, garlic, pepper, and puree tomatoes lightly in a food processor (don't puree too much or they'll get too watery!)
FRYIN: In a large frying pan over medium high heat, add a little olive oil and warm up. Once hot, throw in your fish and cook until slightly golden. Remove from heat and set fish aside in separate bowl covered.
BROTH!: In the same frying pan, add about a tablespoon of olive oil and keep heat on medium high. Once hot, add onions and garlic, and cook until tender- about 5 minutes. Add the peppers and cook for another 3-5 minutes until they soften up a bit! Now the juicy part (mmm). Add in your coconut milk, sugar, spices, pureed tomatoes & tomato paste. Stir to combine well, and bring to boil. Once boiling, turn heat to medium and let cook until thickened- but stirring occasionally!
SAUCY: After about 15-20 minutes, your sauce should start to thicken and will look so beautifully saucy-creamy! YUMM. (If you find the sauce it just a little bit too thick, add about 1/4 cup of broth or water to thin out.) Taste and adjust to your preference- I added a little bit more sugar here, plus some pepper! Add fish to heat through, and you're good to go! Serve by itself, or over rice- and garnish with fresh lime, cilantro, and sour cream (totally optional!).
*Note: If you like your food with a little more spice, totally add more cumin and cayenne! I think this dish just looks like it should have that punch of flavor, and if you are so daring to try it for yourself- and happen to be a sucker for spicy food- PLEASE do it, and let me know how it comes out!! Comments below are always encouraged! And if you totally hate fish, try with a tofu, chicken, or beef. Happy eating, lovelies :)