Description
A comforting and flavorful Brazilian fish stew made with Atlantic cod, coconut milk, and a blend of aromatic herbs and spices.
Ingredients
- 2 Atlantic Cod Fish
- 3 teaspoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 4 sprigs of thyme and rosemary
- 1 cup coconut milk
- 1 – 1 1/2 cups chicken stock
- 2 1/2 cups roasted tomatoes
- 8 roasted garlic cloves
- 1 teaspoon basil
- 1/4 teaspoon additional salt
- 1 teaspoon olive oil
- 1/4 cup shallots
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ginger paste
- 1 cup spinach
- 1 teaspoon honey
- 1/2 teaspoon lime or lemon juice
Instructions
- Season the cod fish with paprika and salt, allowing flavors to meld.
- Heat 2 teaspoons of olive oil in a skillet and pan-fry the seasoned cod until golden brown on both sides, then set aside.
- In the same skillet, warm the roasted garlic and tomatoes until aromatic.
- Add coconut milk and chicken stock to the skillet, mixing well to create a creamy sauce.
- In another pan, heat remaining olive oil and sauté shallots until translucent, then mix into the sauce with tomato paste, basil, and salt. Simmer to develop flavors.
- Toss in spinach, honey, and lime or lemon juice into the sauce before serving.
Notes
For best results, use fresh herbs and fish. Adjust spices to taste, and be patient while cooking to allow flavors to develop.