Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 1 1/2 pounds grouper, snapper, mahi mahi, salmon, or monkfish
- Juice of 2 limes
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 red pepper, sliced thinly
- 1 green pepper, sliced thinly
- 1 large onion, sliced thinly
- 2 tomatoes, sliced thinly
- 4-5 green onions, white and green parts, finely chopped
- 1 bunch of cilantro, washed and roughly chopped
- 2 teaspoons paprika
- 1/2 - 1 teaspoon chile pepper (or to taste)
- 2 1/2 cups coconut milk
- 3 tablespoons palm oil
- Cut the fish into bite size pieces and place in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate fish for 1 to 4 hours in the refrigerator.
- Drizzle 2 tablespoons olive oil in a large pan. Layer 1/2 of the peppers, tomatoes, and onions over the bottom of the pan.
- Cover the vegetables with the fish and the marinade.
- Layer the rest of the peppers, onions and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.
- Whisk the paprika and chile pepper into the coconut milk, and pour mixture over the vegetables and fish.
- Drizzle the vegetables with the palm oil.
- Bring mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender.
- Sprinkle the rest of the chopped cilantro over the hot stew. Serve with rice, toasted manioc meal (farofa de dende) and fried plantians.
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