Brazilian Thai Fusion Fish Stew with Zucchini
Inspired by Dizzy Busy & Hungry and my own kitchen meanderings
Over the 4th of July we visited my sister and her husband who live on a lake in Minnesota. They both love to fish, so they always have an over-abundance of fish. Of course we had a huge fish fry on Saturday (which is always the highlight of the weekend). My sister and her hubby have totally perfected the art of cooking fish. It was wonderful.
The fishing was good over the weekend, though, so the fish they had planned to use for the big fish fry went unused, since we had fresh walleye from the lake. They asked me if I’d like to take some of that fish home with me … how can you say no to that? I love fish!
The only problem with bringing fish home with me is my (nearly adult, very picky eater) kids don’t want me to cook fish for them, so anything I cook with the fish has to be something I totally LOVE so that I can eat it for several days without tiring of it. I debated for quite a long time over this one, and turned to Pinterest to help me. For some reason, even though we are in the heat of summer, the images that most “spoke” to me were fish stew recipes … especially Dizzy Busy & Hungry‘s Brazilian Fish Stew. It looked so good! I had some of my Thai-inspired Coconut Curry sauce on hand in the fridge, so my Brazilian fish stew ended up taking a turn towards Thailand, with oh-so-delicious results.
My Thai/Brazil fusion fish stew has so many intriguing flavors that you don’t want to stop eating it. No fishy tastes either … you taste the tangy lime with creamy coconut undertones and then a bit of curry and spice that dances on the tongue. The fish adds protein and substance to the stew, with cumin, smoky paprika, peppers, garlic, onions and tomato to add some lovely layers of flavor. The zucchini soaks up all the tastes of the stew so nicely and rounds it out.
You can use any sort of mild whitefish in this recipe, such as tilapia or sea bass … or for us middle America lake-dwellers: walleye, silver bass, northern, or even perch or sunfish.
- Juice of 1 lime (about 3 - 4 Tablespoons)
- 2 cloves garlic, peeled and chopped fine
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 Tablespoons fish sauce
- About 1 - 1.25 lb. whitefish fillets, cut into small chunks (tilapia, sea bass, walleye, silver bass, northern pike, perch and/or sunfish or other white fish)
- 1 Tablespoon olive or coconut oil
- 1 medium sweet onion, peeled and chopped (about 1 cup)
- 1 clove garlic, peeled and chopped
- 1/2 of a large bell pepper, chopped (about 1/2 cup)
- 1 small zucchini, chopped (about 1 1/2 cup)
- 1 - 2 cups of canned tomatoes (store-bought canned or home-canned tomatoes)
- 1 cup (about 8 oz.) Cilantro Coconut Curry Sauce (recipe here)
- 1/4 cup white wine (I used Pinot Grigio)
- 1/4 cup coconut milk or half & half (fat free or regular)
- Mix together the fish marinade ingredients. Toss the fish with the marinade, then let the fish sit in the marinade for at least 30 minutes. Prep the rest of the ingredients while you are waiting on the fish.
- In a medium saucepan, heat the oil over medium heat until hot, then add the onion, garlic, bell pepper and zucchini. Saute until the onion is beginning to soften. Add the fish (with marinade) along with the coconut curry sauce and tomatoes. Cook over medium heat, covered, for about 5 - 10 minutes or until the fish is cooked through.
- Stir in the wine and coconut milk (or half & half) and cook just until hot.
- Serve hot with fresh cilantro for garnish.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at: Wine’d Down Wednesday, Thursday Favorite Things, Gluten Free Friday, Foodie Friends Friday, What to Do Weekends, Weekend Re-Treat, Weekend Potluck, Munching Monday, Simple Supper Tuesday and Moonlight & Mason Jars.
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