Here’s a recipe for a traditional fish stew from Brazil. It incorporates a lot of vegetables and can be cooked very easily in a crock pot. The recipe takes less than 30 minutes to prepare but has a lot of flavor.
- 1 pound large fish (mackerel or hake), cut into 2 inch pieces
- 2 carrots, quartered
- 2 chuchu (chayote), quartered
- 3 large potatoes halved
- 1 green pepper, thinly sliced
- 2 onions, sliced
- 3 tomatoes, sliced
- 1/2 cup cilantro
- 2 tablespoon olive oil
- salt and pepper to taste
- 2 tablespoon cassava flour
- 5 boiled eggs halved
In a crock pot arrange half of all vegetables. Place the slices on top of fish. Season with salt, pepper, half of the finely chopped coriander leaves and drizzle with olive oil.
Make another layer with remaining vegetables, season again with salt, pepper, cilantro and olive oil. Bring to low heat with the pan covered and cook for about 20 minutes until vegetables are tender and the fish is fully cooked. Sprinkle cassava flour and decorate with eggs. Serve immediately with steamed white rice.
Recipe courtesy of Kacua Bar and Restaurant, Rio de Janeiro.
