photo credit: Elise Bauer
Brazilian Monkfish Stew
- 1 1/2-2 pounds monkfish cut into large portions
- 3 cloves garlic minced
- 4 tablespoons lime or lemon juice
- freshly ground black pepper
- extra virgin olive oil
- 1 cup chopped spring onion or 1 medium yellow onion, chopped or sliced
- 1/4 cup green onion greens chopped
- 1/2 yellow and 1/2 red bell pepper seeded, de-stemmed, chopped (or sliced)
- 2 cups chopped tomatoes or sliced
- 1 tablespoon paprika Hungarian sweet
- Pinch red pepper flakes
- 1 large bunch of cilantro chopped with some set aside for garnish
- 1 14 ounce can coconut milk
- Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.
- In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.
- Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.
- Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
- Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.
- Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.
- Bring stew to a simmer, reduce the heat, cover, and let simmer for 20 minutes. Taste and adjust seasonings.
- Pour coconut milk over the fish and vegetables.
- You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
- Garnish with cilantro. Serve with rice or with crusty bread.