Peixada Brasileira (Brazilian Fish and Vegetable Stew)
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Ingredients
- 600 g cod loin
- 400 g waxy potatoes, peeled and diced
- 2 carrots, sliced
- 1 red pepper, sliced
- 1 onion, sliced
- 3 garlic cloves
- 2 ripe tomatoes
- 2 tbsp fresh coriander, chopped
- 1 lime, juiced
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 30.9 g
- Carbohydrate
- 27.1 g
- of which sugars
- 8.4 g
- Fat
- 8.4 g
- of which saturates
- 1.2 g
- Fibre
- 5.4 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide, deep pan and cook the onion, garlic and red pepper for 6 minutes until softened.
- 2
Add the potatoes and carrots with 400ml water, cover and simmer for 12 minutes, until almost tender.
- 3
Stir in the tomatoes and cook for 5 minutes, until they start to break down into the sauce.
- 4
Cut the cod loin into large chunks, season and lay it in the pan. Cover and simmer gently for 8-10 minutes, until the fish flakes easily and the potatoes are tender.
- 5
Stir in the lime juice and fresh coriander and serve straight from the pan.
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