Savory, yet bursting with bright notes of citrus. This Brazilian stew is the perfect pick-me-up in the winter or a beautiful simple soup for when you want something simple and delicious.
- 1 pound tilapia steak or your favorite white fish
- 1 teaspoon sweet paprika
- 1 ounce lime juice
- 1/4 onion finely minced or grated
- 2 cloves of garlic finely minced or grated
- 1 tablespoon olive oil
- 1/2 onion finely diced
- 1 clove garlic minced
- 1-2 bay leaves
- 2 bell peppers sliced
- 2 pealed tomatoes cubed*
- 1/2 cup chicken stock
- 1 can coconut milk full fat
- Salt and pepper to taste
- In a bowl combine all the ingredients for the marinade (tilapia, paprika, lime juice, onion, salt, and garlic). Toss the fish so that it is evenly coated in paprika. Let the fish marinade for at least 1 hour.
- After the fish has had time to marinade, prepare the onion, garlic, bell peppers, and tomatoes for the soup.
- Heat the olive oil in a large pan over medium heat, make sure the pan has a lid. Add the onion and a pinch of salt, and cook until it has taken on just a bit of color. Add the garlic. Wait 30 seconds, then add the bay leaves, bell peppers, and tomatoes. Cook for 30 seconds, then move all the vegetables to the outer perimeter of the pan. Add the tilapia, and all of the marinade to the pan. Make sure that the tilapia is in full contact with the bottom of the pan. Pour the chicken broth and coconut milk over the fish, then put a lid over stew. Let simmer for 5 minutes, then serve.
- *If you are avoiding nightshades as part of your paleo diet, please do not add tomatoes