2 1/2 lb. sea bass (or other thick white fish, such as cod) cut into about 24 large pieces

Juice from 1 lime

Salt and freshly ground black pepper

 

For the stew:

3 T. olive oil

2 medium onions, chopped fine

1 green bell pepper, diced small

1 red bell pepper, diced small

3 T. finely chopped fresh cilantro

3 T. finely chopped fresh parsley

15-oz. can diced tomatoes with juice

Salt and freshly ground black pepper

1/2 tsp. crushed red pepper flakes, or to taste

2 C. coconut milk (preferably Brazilian)

2 T. dende oil (may substitute peanut oil, although the flavor will not be quite the same)

Coarsely chopped fresh cilantro and parsley leaves for garnish

 

For the marinade: Place the fish in a large shallow bowl, squeeze the lime juice over the top, sprinkle with salt and pepper to taste and toss gently to combine. Cover and refrigerate for no more than 1 hour while you prepare the rest of the stew.  For the stew: In a large pot over medium heat, heat the oil. Add the onion and bell peppers and cook, stirring occasionally, until the onions are nearly translucent, about 10 minutes. Add the cilantro and parsley and cook another minute or so. Add the tomatoes with their juice, increase the heat to medium and cook until the vegetables begin to steam. Season with salt, pepper and crushed red pepper to taste. Add the marinated fish, stir and cover the pot until the fish is just cooked through, about 12 minutes.  Remove the lid from the pot. Add the coconut milk and increase the heat to medium. Drizzle the dende oil over the top.  To serve, ladle the stew into wide, shallow bowls and garnish with cilantro and parsley.

 

 

Yield:

Calories:

Fat:

Fiber: