Thick and hearty, this vibrant and flavorful stew from Brazil features our own sustainably sourced Atlantic Halibut (Hippoglossus hippoglossus) as the star ingredient.
2lbAtlantic Halibut (Hippoglossus hippoglossus) Filletcut into large chunks
1/4cupOlive Oil
1/3cupLime Juice
1Onionred, thinly sliced
2Red Bell Peppercoarsely chopped
4clovesGarlicminced
2Chile Peppersred, seeded and finely chopped
2cupsChicken Stockfish stock is best if available
400gTomatoescan, chopped
270mlCoconut Milkcan
1tbspCoconut Oil
1tspSalt
1/2tspBlack Pepper
Cilantrofor garnish, chopped
Instructions
Place fish in a large non-metallic bowl and toss with 2 tablespoons lime juice and 1 teaspoon salt. Chill in refrigerator for 30 minutes to marinate.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.
Add red bell pepper, garlic and Chile pepper, then cook, stirring occasionally, for a further 5 minutes or until peppers are softened.
Stir in stock, tomatoes, coconut milk, coconut oil and black pepper. Bring to a boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced.
Add halibut and marinating juices, then cook for a further 5 minutes until the fish is just barely cooked. Carefully stir in the remaining lime juice taking care not to break up the fish too much. Remove from heat and let stand another 3-5 minutes to finish cooking. Season to taste and serve garnished with cilantro.