Ingredients with Measurements:
- 1 pound of white fish fillets, cut into bite-sized pieces
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1 can of diced tomatoes (14.5 ounces)
- 1 can of coconut milk (13.5 ounces)
- 1 cup of fish or chicken stock
- Salt and black pepper to taste
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the chopped red and green bell peppers, and sauté for another 2-3 minutes until softened.
4. Add the ground cumin, smoked paprika, and dried oregano, and stir to combine.
5. Add the diced tomatoes, coconut milk, and fish or chicken stock, and bring to a simmer.
6. Add the bite-sized pieces of white fish fillets, and season with salt and black pepper to taste.
7. Simmer the stew for 10-15 minutes until the fish is cooked through and the flavors have melded together.
8. Stir in the chopped fresh cilantro, and serve hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Simmer for cooking the stew
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 345
- Total fat: 22g
- Saturated fat: 16g
- Cholesterol: 53mg
- Sodium: 344mg
- Total carbohydrates: 16g
- Dietary fiber: 4g
- Sugars: 7g
- Protein: 23g
Substitutions for ingredients:
- Any firm white fish can be used instead of the recommended white fish fillets.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Fresh tomatoes can be used instead of canned diced tomatoes.
- Chicken or vegetable stock can be used instead of fish stock.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Use shrimp or scallops instead of white fish fillets.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Add a diced jalapeño pepper for some heat.
Tips and tricks:
- Be sure to cut the fish fillets into bite-sized pieces so they cook evenly.
- Don't overcook the fish or it will become tough and rubbery.
- Taste the stew and adjust the seasoning as needed before serving.
- Serve the stew with rice or crusty bread to soak up the flavorful broth.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a lime wedge on the side for squeezing over the top.
- Garnish the stew with additional chopped fresh cilantro or sliced green onions.
Pairings:
- Serve the stew with a crisp green salad or steamed vegetables for a balanced meal.
- Pair the stew with a light and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Crusty bread
- Roasted sweet potatoes
- Grilled vegetables
Troubleshooting advice:
- If the stew is too thick, add more stock or water to thin it out.
- If the stew is too thin, simmer it for a few more minutes to reduce and thicken the broth.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bolivian cuisine is a fusion of indigenous, Spanish, and African influences.
- Coconut milk is a common ingredient in many Bolivian stews and soups.
Flavor profiles:
- This Bolivian Coconut Fish Stew is savory, slightly spicy, and creamy from the coconut milk.
- The cumin, smoked paprika, and oregano add depth and complexity to the flavor.
Serving suggestions:
- Serve the stew as a main course for a cozy dinner at home.
- Make a big batch of the stew for a party or potluck and serve it in a slow cooker to keep it warm.
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Region: Bolivian