Made with mostly easy-to-find ingredients, this unique combination of coconut milk, vegetables, and white fish turns into an out-of-this-world Brazilian stew. I adapted the recipe from Simply Recipes by substituting annatto oil for paprika and using regular steamed rice for simplicity. (If you can't find the annatto seeds at your grocery store, just add 1 tablespoon of sweet paprika in with the red pepper flakes.) I've also started using adobo seasoning instead of salt when seasoning to taste because it adds a lot more depth of flavor to the dish. —Joy Huang | The Cooking of Joy
What You'll Need
haddock or cod fillet, cut into large pieces
garlic cloves, minced
Juice from one large lime
Freshly ground black pepper
to 3 scallions, chopped
yellow bell pepper, sliced
plum tomatoes, sliced
red pepper flakes
bunch cilantro, chopped
can of coconut milk
Adobo seasoning, to taste (optional)
annatto seeds (found in Latin section or spice shops)
Place the fish in a bowl and add the minced garlic and lime juice so that the pieces are well coated. Season generously with salt and pepper. Keep chilled while preparing the rest of the stew.
Add the olive oil to a Dutch oven and heat on medium heat. Add the onion and cook a few minutes until softened. Add the yellow pepper and red pepper flakes. Season generously with salt and pepper. Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the tomatoes and scallions. Bring to a simmer and cook for 5 minutes, uncovered. Stir in most of the chopped cilantro, saving some for garnish.
Make a well in the vegetables and add the fish pieces along with the garlic and lime juice. Season with more salt and pepper. Pour in the coconut milk. Bring stew to a simmer, reduce the heat, cover, and let simmer for 15 minutes.
Optional: While the stew is simmering, in a separate small saucepan, cook the annatto seeds in the canola oil over medium-low heat until the oil turns bright orange. Discard the seeds and add the annatto oil to the stew.
Add adobo seasoning or salt and pepper to taste (you may need a lot). Garnish with the reserved cilantro and serve with the rice.