Brazilian coconut-based fish soup made easy European-style
Brazil is far away from here but this shouldn't stop us from enjoying the flavours from the land of the palm trees. Brighten your day up with a few spoonfuls of Brazilian sunshine that shines over the coast of the Atlantic.This version is Europeanized, made light, and loaded with local veg.
You will need:
2 cod fillets
2 fat cloves of garlic, minced
1 medium onion, finely chopped
1 cup cherry tomato, halved
1 small red pepper, sliced
1 small orange pepper, sliced
freshly podded green peas, about a cup
2 celery sticks, sliced
2 green onions, sliced
2 young carrots, sliced
1/4 tsp paprika instead of urucum/colorau (annatto)
1 tbsp coconut oil instead of dendê (palm oil)
2 tbsp creamed coconut instead of coconut milk
4 tbsp chopped cilantro instead of coentro (culantro)
1. Cut the fish fillets into bigger pieces (not too small, not too big), put into a glass bowl, add minced garlic and the juice of a lime. Gently mix through and put the bowl into the refrigerator for 15 to 20 mins, while you prepare the rest.
2. Heat the oil on medium heat, add finely chopped onions and cook for a few minutes until softened.
3. Add the veg: carrots, green peas, peppers, and celery. Cook for a few minutes until peppers softened.
4. Add tomato and green onions with a splash of water. Reduce the heat and gently cook for 6 to 7 mins.
5. Season with paprika.
6. Take the half of the veg out, put fish on top of remaining veg, add the veg back, so the fish sits nicely in the middle.
7. Dissolve the creamed coconut in 1 to 1.5 cup of warm water, and add to the fish and veg.
8. Bring to boil then reduce to simmer, sprinkle with 2 tbsp cilantro, and gently cook for 8 to 10 mins.
9. Serve hot with rice. Enjoy!
For PALEO: Replace the green peas with green peppers.