Brazilian cuisine

Easy

Bahian Seafood Stew with Coconut and Tomato

Name: Bahian Seafood Stew with Coconut and Tomato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Brazilian
Ingredients: 2 tbsp. Extra virgin olive oil; 1 Smaller Shallot, minced; 2 Medium Garlic cloves, whole peeled and light smashed/cracked; 1 Small Onion, cut brunoise; 1 Large Red bell pepper, cut into 1/2-inch dice; 1 tbsp. Minced fresh ginger; 1 Stalks Lemongrass, tough outer leaves discarded and stalk smashed and minced; 3 Large Tomatoes, halved, seeded, and cut brunoise; Salt and freshly ground pepper, to taste; 0.8 Pounds Large shrimp, shelled and deveined; 1 cup Unsweetened coconut milk; Cilantro leaves, to taste (I used 8 leaves); 1 Pound Skinless Cod fillet (or Halibut), cut into 1.5-inch squares; 1 tbsp. Fresh lime juice

Chef Enrico Alaggia

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Bahian Seafood Stew with Coconut and Tomato

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Light, fresh Bahian Seafood Stew with Coconut and Tomato, a classic Brazil dish with tomato, coconut milk, shrimps, and cod. All cooked together, seasoned lightly and the perfect dinner is on the table. Discover its wonderful taste!

Recipe

PRE TIME: 15 min

COOKING TIME: 20 min

TOTAL TIME: 35 min

3 SERVING

Ingredients:

2 tbsp. Extra virgin olive oil
1 Smaller Shallot, minced
2 Medium Garlic cloves, whole peeled and light smashed/cracked
1 Small Onion, cut brunoise
1 Large Red bell pepper, cut into 1/2-inch dice
1 tbsp. Minced fresh ginger
1 Stalks Lemongrass, tough outer leaves discarded and stalk smashed and minced
3 Large Tomatoes, halved, seeded, and cut brunoise
Salt and freshly ground pepper, to taste
0.8 Pounds Large shrimp, shelled and deveined
1 cup Unsweetened coconut milk
Cilantro leaves, to taste (I used 8 leaves)
1 Pound Skinless Cod fillet (or Halibut), cut into 1.5-inch squares
1 tbsp. Fresh lime juice

Directions:

Cut all vegetables as described in the ingredients section.

Season the cod with salt and pepper and grill on medium heat 1/3 of the cod fillet squares onto a non-stick pan lightly greased with olive oil, 3 minutes per side. Make sure you heat up the pan first for a couple of minutes at least and then grill the fish. If the pan is not hot enough the fish will not sear correctly and will lose its natural juices and will result in dryness. Once grilled, set aside.

Heat the oil in a medium-enameled cast-iron casserole. Add the shallots, garlic, onion, bell pepper, ginger and lemongrass and cook over moderate heat until the vegetables are softened, about 5 minutes.

Add the tomatoes, season with salt and pepper, and cook for 3 minutes. Season the shrimp with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 2 minutes or longer if reduction of the sauce is required or preferred.

Add to the casserole the rest of the seasoned Cod and cover and cook for 3 minutes. Add the lime juice and season the stew with salt and pepper. Garnish with the chopped cilantro and serve.