Name: Best Brazilian Summer Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: Stew 2 tablespoons coconut oil; 1 teaspoon olive oil; 1/2 onion, chopped; 1 red bell pepper, seeded and sliced; 1 yellow bell pepper, seeded and sliced; 1 jalapeño, chopped; 3 garlic cloves, minced; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1/2 pound cod, cut into 2-inch chunks; 1/2 pound swordfish, cut into 2-inch chunks; 1/2 pound medium raw shrimp, peeled and deveined; 1 (13.5-ounce) can coconut milk; Zest of 1 lime; Rice 1 tablespoon olive oil; 1/2 onion, finely chopped; 1 garlic clove, minced; 1 cup uncooked jasmine rice; 2 cups vegetable broth; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly; ground black pepper; Lime wedges, for garnish; Green onions sliced, for garnish

Best Brazilian Summer Stew

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Tradition meets your summer table with this fish stew. Creamy, tropical and a little spice, this stew is a Brazilian favorite. Serve with garlic rice for a savory side.

Author: Addie Gundry
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 1x
Category: Entrées

Ingredients

Stew
- 2 tablespoons coconut oil
- 1 teaspoon olive oil
- 1/2 onion, chopped
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 jalapeño, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 pound cod, cut into 2-inch chunks
- 1/2 pound swordfish, cut into 2-inch chunks
- 1/2 pound medium raw shrimp, peeled and deveined
- 1 (13.5-ounce) can coconut milk
- Zest of 1 lime
Rice
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 1 cup uncooked jasmine rice
- 2 cups vegetable broth
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly
- ground black pepper
- Lime wedges, for garnish
- Green onions sliced, for garnish

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Instructions

For the stew:
1. In a large pot, heat the coconut oil and olive oil over medium heat. Add the onion, bell peppers, and jalapeño and cook for 6 to 8 minutes, until the vegetables are softened.
2. Stir in the garlic, paprika, and cayenne and cook for 2 minutes more.
3. Season the cod, swordﬁsh, and shrimp with salt and black pepper on both sides, then place over the vegetables. Pour the broth and coconut milk over the ﬁsh and vegetables
4. Add the lime zest and a few pinches of salt and black pepper.
5. Cover and cook on medium-low heat for 25 to 30 minutes, until the ﬁsh and shrimp are cooked through and opaque

For the rice:

1. In a small saucepan, heat the olive oil over medium heat. Add the onion and garlic. Cook until the onion is caramelized, 5 minutes.
2. Add the rice and stir to coat. Add the broth, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for about 20 minutes, until the rice is cooked.
3. Fluff the rice with a fork. Ladle the ﬁsh stew into bowls and serve with a side of rice. Garnish with lime wedges, green onions, and cilantro.

Find it online: https://foodgardening.mequoda.com/recipe/best-brazilian-summer-stew/