Ingredients
Original recipe: 4 fish-stew bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 650 gRaw firm white fish fillet skinless boneless cut into pieces
- 30 mlLime juice
- 3 cloveGarlic finely chopped
- 200 gOnion thinly sliced
- 200 gRed bell pepper sliced
- 350 gTomatoes sliced
- 400 mlCoconut milk
- 100 mlWater
- 20 mlDende red palm oil
- 15 mlOlive oil
- 20 gFresh coriander chopped
- 1 tspSalt
- ½ tspBlack pepper
Make it
- Check the fish for bones. Toss with lime juice, half the garlic, half the salt and the pepper and refrigerate for 15 minutes.
- Heat olive oil in a wide saucepan over medium heat. Cook onion and pepper for 6–7 minutes, then add the remaining garlic for 30 seconds.
- Add tomatoes, coconut milk, water, dende oil and the remaining salt. Simmer gently for 8 minutes.
- Nestle the fish and its marinade into the sauce. Cover loosely and simmer gently for 7–10 minutes, depending on thickness, until the fish reaches 145°F/63°C and flakes easily.
- Scatter with coriander and serve, lifting the fish gently so the pieces remain intact.
Ingredients, recipe context & sources
Ingredient flags: Fish. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.