This year I’ve embraced Brazil in more ways that just one. I began fighting Ju Jitsu and fell in love with it harder than I could have ever imagined. From the music to the vibrant culture, I fell hard and with that came the food. I love making these classic Brazilian dishes and then going and impressing my Brazilian born master by telling him what I cooked this week. This is a simple classic Brazilian fish stew. Experiment with different kinds of fish and don’t be scared to make it extra sour!
-1/2 pound of shrimp; deveined and peeled—reserve peels
-1/2 pound of white ocean fish; diced
-1 onion; minced—peel and scraps reserved
-1 head of garlic; minced—peel and scraps reserved
-3 large tomatoes; diced—peel and scraps reserved
-1 pound of starchy vegetable, i.e.: yucca or squash; diced—peels and scraps reserved
-Palm oil; as needed
-1 bay leaf
-1 can of coconut milk
-2 limes; halved and juiced
-5 cups of water
Place reserved scraps and peels from shrimp and vegetables into a large pot with bay leaf and water. Simmer for 15-30 minutes, stirring periodically. Strain contents and set all aside. In a separate pot, place three tablespoons of palm oil, onion, garlic, tomato and your choice of a starchy vegetable. Cook until onion is translucent and add 3 cups of reserved fish stock. Bring contents to simmer and add coconut milk and lime juice. Return to simmer once more and, after turning off heat, add fish. Allow to cook freely until all shrimp have turned pink. Top with hot pepper and serve.