Wednesday, November 7, 2018

Brazilian Fish Soup

A vibrant, coconut milk-based fish soup served over rice and topped with a squeeze of fresh lime.


Ingredients:


  • 2 tablespoons coconut oil
  • Olive oil, for drizzling
  • 1/2 yellow onion, chopped
  • 1 red bell pepper, seeds removed and sliced
  • 1 yellow bell pepper, seeds removed and sliced
  • 1 jalapeño, chopped and seeds removed if too spicy
  • 2 cloves garlic, chopped
  • 1teaspoon paprika
  • Pinch of cayenne
  • 1/2pound cod, cut into large 1-2 inch pieces
  • 1/2pound sea bass cut into large 1-2 inch pieces
  • 2cups vegetable or fish stock
  • 1can coconut milk, full fat
  • 1 lime, zested + lime cut into wedges
  • Salt and pepper, to taste
  • Green onions, chopped for garnish
  • 1 large tomato, chopped (or 1 15 ounce can chopped tomatoes)

For the Brazilian rice

  • 1/2 yellow onion, chopped finely
  • 1 garlic clove, chopped finely
  • 1cup jasmine rice
  • 2cups vegetable stock
  • Salt and pepper, to taste
  • Green onions, chopped for garnish

Instructions:


  1. In a large pot, add coconut oil and a drizzle of olive oil. On medium heat, sauté chopped onion, bell peppers and jalapeño until lightly soft, about 5-8 minutes. Then add chopped garlic, paprika and cayenne and stir to combine, for another 1-2 minutes.
  2. Add chopped tomatoes with their juice and stir everything together, cooking for another 1-2 minutes so the tomato juice can evaporate a bit.
  3. Get full recipe==>>relish.com