This was the star of the show this Christmas Eve. I learned it from a friend who has been living part-time in Brazil for years. It contains red palm oil, a very unique ingredient from South America that you can easily buy now at local natural foods stores or online.Print
This colorful Brazilian dish is super fresh and full of flavor. It goes well with jasmine rice and a crisp green salad.
- 1 1/2 lbs flaky white fish (such as Pacific cod)
- 1/4 cup fresh lime juice
- 8 cloves garlic, minced, divided
- sea salt, to taste
- ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 large sweet onion, minced
- 1 small red bell pepper, half diced and half thinly sliced
- 1 small yellow bell pepper, half diced and half thinly sliced
- 1 small green bell pepper, half diced and half thinly sliced
- 3 plum tomatoes, half diced and half thinly sliced
- 2 cups light vegetable stock
- 1 can coconut milk
- 2 tablespoons unrefined red palm oil
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup fresh basil leaves, chiffonade
- 1 lime, sliced into wedges
- Rinse fish and pat dry with paper towels. Remove any skin, scales, or bones. Cut into 1 1/2 inch chunks and place into glass bowl. Add lime juice and 4 cloves of minced garlic and sprinkle generously with sea salt and pepper. Gently toss to coat fish and set aside.
- Heat olive oil in large soup pot over medium-high heat. Add minced onion and a pinch of salt and cook until translucent, about 3-4 minutes.
- Add diced peppers and the rest of the garlic and cook until soft.
- Add diced tomatoes and cook another few minutes.
- Add vegetable stock, coconut milk, and palm oil and bring to a boil.
- Add fish along with sliced peppers and tomatoes. Simmer gently for about 5 minutes.
- Stir in fresh cilantro and basil. Season with sea salt and pepper.
- Serve with lime wedges.