Alright, future chef, let's make this Peruvian Fish Stew! No need for advanced prep – just gather your vibrant bell peppers, creamy coconut milk, and firm white fish. This flavorful journey starts with sautéing aromatic onions and garlic. Simmer with tomatoes, broth, and fragrant spices. Gently poach the fish until flaky, about 5-7 minutes. Serve over fluffy white rice and alongside steamed green beans, garnished with cilantro and a squeeze of lime. Dinner's ready in about 40 minutes!
Meat, Eggs, & Dairy
- 1 1/2 pounds firm white fish
Fresh Produce & Herbs
- 1 whole red onion
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole jalapeño
- 1 bunch cilantro
- 1 pound green beans
- 1 whole lime
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- whole salt
- whole black pepper
Pantry Items
- 1 1/2 cups white rice
- 2 tablespoons olive oil
- 1 can diced tomatoes
- 1 can coconut milk
- 1 cup fish broth or vegetable broth
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