Fish Stew with Lime, Cumin and Paprika

Fish Stew with Lime, Cumin and Paprika

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This is a simplified version of a common Brazilian dish that I remember from my childhood. You can use any firm-fleshed white fish.


Serves: 6 

  • Marinade
  • 3 tablespoons lime juice
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 750g tilapia fillets, cut into chunks
  • Stew
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 large capsicums, sliced
  • 1 (400g) tin diced tomatoes, drained
  • 1 (400g) tin coconut milk
  • 1 bunch fresh coriander, chopped

Preparation:20min  ›  Cook:25min  ›  Extra time:1hour marinating  ›  Ready in:1hour45min 

  1. Marinade: Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
  2. Stew: Heat the olive oil in a large saucepan over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the capsicums, fish and diced tomatoes to the saucepan in succeeding layers.
  3. Pour the coconut milk over the mixture. Cover the saucepan and simmer 15 minutes, stirring occasionally. Stir in the coriander and continue cooking until the fish is completely cooked through, another 5 to 10 minutes.

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