A fragrant, coconut milk-based fish stew from Bahia, served with fluffy white rice. It is rich, creamy, and deeply aromatic.
Marinate fish in lime juice and garlic for 15 minutes.
Sauté onion, red bell pepper, and yellow bell pepper in a large pan for 8 minutes.
Add fish fillets to the pan and pour coconut milk over the top.
Simmer covered for 12 minutes until the fish is flaky.
Cook basmati rice according to package directions in 600ml water.
Serve the stew hot over a bed of rice.
Replace fish with thick firm tofu cubes.
MesitaMia
Plan meals together
Try it now