No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Brazilian Fish Stew (Gluten-Free)


The finished gluten-free Brazilian fish stew. Photo: CC-AmySelleck

For anyone looking to turn a culinary corner into slightly more exotic fare, consider this wonderful Brazilian-style Fish Stew. This is an easy version of a common Brazilian dish that never fails to please, even among people who don't usual enjoy fish. It's not only tasty, it's easy to make, healthy, nutritious and yummy.

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. 

Ingredients:
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)

Directions:
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



2 Responses:

 
B Hayes
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
16 Nov 2010 5:39:51 AM PDT
Thanks for the great recipe. Always looking for something new and easy.

 
Tanda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Jun 2012 6:09:53 PM PDT
I just made it, and it tastes amazing! I added zucchini and little potatos for a bit of zing. Fantastic recipe. Thank you!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


It's not the Teflon that is the problem. It is the tiny amounts of gluten that are hidden in the cracks of previously used cookware. Personally, (and I have had this confirmed by the UCLA celiac center), it is not necessary to purchase new cook ware when going gluten free. Once you have cleaned t...

Short answer to this: Has anyone else been through the denial phase and emotional upset upon realizing the life changes that have to happen just to feel better when eating? All of us!!!!!! It's mourning & it's normal. Breaking down in the grocery store & sobbing? Yep. Normal & I think ...

I found out roughly 3 -4 months ago by accident that I am gluten sensitive. One day I woke up and had joint pain in just about every joint on my left side. ie, elbow, wrist, knuckles, hip, knee, ankle and feet. I was already having issues with intense foot pain that I mistook for plantar fascii...

The basic idea is that you don't want to use something that might have gluten in/on it. Pots and pans are easy to wash and get clean - a colander is not - all those little holes full of pasta goo. A toaster with crumbs.

Newbie mom of 15 yr old DD diagnosed 3 weeks ago. Just purchased brand new Farbwrware, nonstick items. Are these safe to use for her needs? Is it just scratched or oldish Teflon that's not suitable or all Teflon? These will only be used for gluten-free cooking. Trying to learn e as we go.