Brazilian Fish Stew (THM E)

This Brazilian classic has been eaten for ever.  Now I’m not Brazilian, nor do I have any Brazilian heritage but I do know good food when I taste it. And this is GOOD!!  I had this years ago and set out to duplicate the flavors to form the perfect E meal in my Trim Healthy Mama way of eating (Learn more about THM here).

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Ingredients:

3 Tbsp Lime Juice

1 Tbsp Cumin

1 Tbsp Paprika

3 Garlic Cloves minced

1/2 tsp Mineral Salt or Pink Himalayan Sea Salt

1/2 tsp Ground Pepper

1 1/2 pounds white fish (tilapia, basa, haddock, sole)

1 cup of shrimp

1/2 cup low fat chicken stock

2 medium onions

4 large red, orange, yellow, or green Bell Peppers  (mix for vibrant colors)

1- 796 ml (26 fluid ounces) can of Diced Tomatoes (drained)

1- 400 ml (13 ounces) can of light Coconut Milk

1 handful of fresh Cilantro, diced up.

Instructions:

  • Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.  Pour into a closable plastic bag over the white fish, shake to coat the fish….let set in the fridge for 30 minutes.
  • Heat chicken stock and onions, on medium high heat, in a large soup pot, cover and let cook until onions are transparent.
  • Add bell peppers, white fish (with it’s marinade), shrimp, diced tomatoes, and coconut milk to the pot, stir in and let simmer on medium heat for 10 minutes.  Stirring occasionally.
  • Add cilantro and let cook for an additional 5 minutes.
  • Serve over brown rice or quinoa.
  • Serve and Enjoy ❤

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Brazilian Fish Stew (THM E)

  • Servings: 8-10
  • Time: 1hr
  • Difficulty: easy
  • Print

Ingredients:

3 Tbsp Lime Juice

1 Tbsp Cumin

1 Tbsp Paprika

3 Garlic Cloves minced

1/2 tsp Mineral Salt or Pink Himalayan Sea Salt

1/2 tsp Ground Pepper

1 1/2 pounds white fish (tilapia, basa, haddock, sole)

1 cup of shrimp

1/2 cup low fat chicken stock

2 medium onions

4 large red, orange, yellow, or green Bell Peppers  (mix for vibrant colors)

1- 796 ml (26 fluid ounces) can of Diced Tomatoes (drained)

1- 400 ml (13 ounces) can of light Coconut Milk

1 handful of fresh Cilantro, diced up.

Instructions:

  • Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.  Pour into a closable plastic bag over the white fish, shake to coat the fish….let set in the fridge for 30 minutes.
  • Heat chicken stock and onions, on medium high heat, in a large soup pot, cover and let cook until onions are transparent.
  • Add bell peppers, white fish (with it’s marinade), shrimp, diced tomatoes, and coconut milk to the pot, stir in and let simmer on medium heat for 10 minutes.  Stirring occasionally.
  • Add cilantro and let cook for an additional 5 minutes.
  • Serve over brown rice or quinoa. (3/4 cup serving size for a THM E meal.)
  • Serve and Enjoy ❤

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