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- Brazilian Fish Stew (Gluten-Free)
Brazilian Fish Stew (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished gluten-free Brazilian fish stew. Photo: CC-AmySelleck
This recipe combines fresh fish, coconut milk, lime juice, peppers, onions and garlic in a cumin-infused broth. The recipe makes enough to feed 8-10 people, making it excellent for larger gatherings. Cut the recipe in half for smaller groups or families.
2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
3 tablespoons olive oil
3 onions, chopped
5 large bell peppers, sliced
2 can diced tomatoes, drained (16 ounces)
2 cans coconut milk (16 ounces)
5 tablespoons lime juice
1½ tablespoon ground cumin
1½ tablespoon paprika
3 cloves of garlic, minced
1½ teaspoons salt
1½ teaspoons ground black pepper
1 bunch fresh cilantro, chopped (optional)
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.
Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours.
Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear.
Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally.
Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky.
Serve with warm rice, hot corn tortillas, or both.
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