Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Brazilian fish stew

11 September 2006
Brazilian fish stew

Ingredients
1.1kg of boneless firm white fish fillets, cut into bite-size pieces
225g fresh medium shrimp, peeled, deveined and tails removed
775g plum tomatoes
450ml onions, chopped
60ml fresh cilantro, chopped
1tbs garlic, minced
1/2tsp fresh jalapeno chilli, minced
60ml fresh lime juice
3tbs vegetable oil
1/2tsp salt
1/8tsp black pepper
1 large red bell pepper, diced
110ml fish stock or water

Method Place fish and shrimp in shallow two-litre baking dish. Combine tomatoes (including their juice) with onion, cilantro, garlic, chilli, lime juice, oil, salt and pepper in a food processor fitted with a metal blade. Cover and process until smooth. Pour over fish. Cover and refrigerate for one hour to marinate.

Place fish with marinade in a heavy saucepan and put over a medium heat. Add peppers and fish stock. Heat to a boil. Reduce heat and simmer for about 10 minutes or until fish is cooked through. Serve with rice

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