(Bahian Fish Stew)

2 lbs. of fish filets, cut in large portions
1 large onion, chopped
3 cloves garlic, minced
3 large tomatoes, diced
1 green pepper, diced
1 red pepper, diced
3 cups coconut milk
2 Tbsp of azeite de dendê (palm oil)
juice of one lime
1 bunch cilantro
2 Tbsp of green onions, chopped
2 Tbps of parsley, chopped
salt and pepper to taste

Marinate the fish filets with salt, pepper and lime juice for 1/2 hour. Sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in palm oil  for about two minutes; add fish and coconut milk. Cook for about 15 minutes in low or until fish is cooked. Serve with white rice and dendê farofa. Serves 4.

Combine this dish with bobó de camarão and you'll have the perfect Bahian dinner...

Maria's Cookbook

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