Coconut Fish Stew Recipe
Ingredients
- 2 pounds swordfish or any other fish cut into pieces
- Juice from 2 limes
- 2 garlic cloves crushed
- 1 teaspoons cumin powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup onion finely chopped
- 1 red bell peppers finely chopped
- 4 to matoes finely chopped
- 14 oz can of coconut milk
- ½ teaspoon sazon goya with azafran or color
- ¼ cup cilantro finely chopped
- Salt and pepper to taste
Instructions
- Mix the lime juice, cumin, paprika, salt and pepper in a small bowl. Add the fish and marinate for 30 minutes.
- Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.
- Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.
- Add the fish fillets, cover partially and let simmer for about 15 minutes.
- Sprinkle with cilantro and serve hot with rice and yuca or patacones.
Notes
*I like to use a firm white fish, such as swordfish , sea bass, trout, halibut or cod to make this stew. But, you could also use red snapper or even tilapia.
*For a variation you can add shrimp, clams or scallops to the stew.
Nutrition
Calories: 628kcalCarbohydrates: 12gProtein: 48gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 150mgSodium: 333mgPotassium: 1553mgFiber: 2gSugar: 5gVitamin A: 1458IUVitamin C: 27mgCalcium: 63mgIron: 5mg
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