Nothing screams Brazilian cuisine like a fish stew. Due to it’s proximity to the Atlantic Ocean, fish stews made with coconut milk and hot chilies are common in this area.
Our chefs worked up this shrimp stew to highlight Brazilian cuisine. We wanted to tie into this growing market category and show off our mastery of the cuisine. According to our research in Mintel, 64% of people are “looking for something different” when eating ethnic foods, and 9% of consumers are looking for Brazilian flavors when dining out. We felt it was time to show off more of these fringe, cutting edge flavors.
Ingredients
Oil- 45g
Onion, finely chopped- 180g
Garlic, finely chopped- 5g
Chili pepper, deseeded, finely chopped- 20g
Paprika- 5g
Canned tomatoes- 822g (2 cans)
Coconut milk- 400g (1 can)
White fish fillet, cut in large chunks- 250g
Shrimp, peeled- 250g
Lime juice, fresh squeezed- 50g
Scallion- 30g
Cilantro, chopped- 30g
Method
Heat the oil in a large pan and gently cook the onion until soft but not brown
Add the garlic, green chili peppers and paprika and cook for 2 minutes
Add the tomatoes and coconut milk, bring to a boil then season with salt and pepper and simmer for 15 minutes, stirring from time to time
Add the fish and the shrimp; simmer very gently for 10 minutes
Add the lime juice
Serve with the scallions and chopped coriander scattered over