1/1
Brazilian Coconut Fish Stew
made with Arvinda's Brazilian Beach
Breezy coast, fresh seafood and a coconutty stew. Arvinda’s Brazilian Beach is a spice blend indicative of a tradition from the coastal state of Brazil, Bahia and is typically used in stews, on vegetables and with seafood. The oregano in blend paired with turmeric and white pepper makes this an incredible combination and is where all the magic happens. Just try it and you’ll see.
- Prep Time
10 min - Cook Time
20 min - Serves
2 to 4
| 1 LB. | white fish filets, cubed |
| 1 TBSP. | olive oil |
| 1 | medium onion, chopped |
| 2 | medium tomatoes, chopped |
| 2 TBSP. | ARVINDA’S BRAZILIAN BEACH |
| 400ML (14OZ) | coconut milk, canned |
| 1 | red chili, thinly sliced |
| 1/2 CUP | vegetable stock |
| ½ TSP. | salt, or to taste |
Finely chopped fresh cilantro, to garnish |
In a large pot or pan, heat the oil on medium. Add onion and cook until fragrant and translucent. Add the tomatoes and cook for a couple of minutes.
Add ARVINDA’S BRAZILIAN BEACH and cook for a minute until it becomes fragrant. Stir in the coconut milk to create a sauce. Add the bell pepper and simmer for a couple of minutes.
Gently fold in the fish and simmer for a few minutes until cooked.
Garnish with cilantro and serve with long-grain rice.
