In 30 minutes you have a brilliant fish stew from South America.
Place fish in a large glass bowl and season with salt, pepper and lime juice.
Set aside in the fridge for about 15 minutes.
In a large Dutch oven pot (or clay pot), add 2 tablespoon of olive oil over medium heat.
Add the garlic and hot pepper and cook for about 1 minute.
Spread diced tomatoes on the bottom of the pot.
Then, add bell peppers and sliced onions.
Add the fish fillets and cilantro, parsley and coriander on top. Season with a pinch of salt and pepper again.
Pour the coconut milk and add tomato paste. Bring to a boil over medium-high heat.
Cover, lower the heat to a simmer and cook for 15 minutes.,
Until the onions are tender and the fish are fully cooked. Flake easily with a fork
Taste and adjust seasonings if desired. Garnish with chopped fresh cilantro and parsley. Serve with rice and salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 33 | ||
Calories from Fat: 23 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.7mg | 2 % | |
Potassium 86.9mg | 2 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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