200°C · 15-30 min
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VisBrazilian Fish Stew
This Brazilian fish stew brings summer a little closer! I marinate the fish in lime juice and zest to make it wonderfully fresh, perfectly complementing the creamy and spicy coconut tomato sauce. You'll also receive a portion of rice cooked in a flavoursome tomato sauce.
Brazilian Fish Stew
Prawns, fresh salmon fillet, fresh saltwater white fish fillet (cod, plaice, coley), bell pepper, carrot, white onion, vine tomato, tomatoes, tomato, spring onion, jalapeño pepper, garlic, lime juice, fresh coriander, corn, smoked paprika powder, cumin seeds, paprika powder, basmati rice, brown rice, tomato purée, coconut milk, santen (coconut cream), organic vegetable stock, sunflower oil.
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Microwave
Heat the fish stew and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the fish stew and rice covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).
Average weight: 540 g