My dear friend Amanda was coming cover for dinner and a Christmas knit session (one project down, 600 or so to go), but I knew we were heading to the Whip for cask ales first. (Have you been yet? Sundays at 4:00, the perfect weekend ender.) I needed a one-dish wonder we could whip up (no pun intended) as soon as we got home.
I actually confused two recipes in my head when I was grocery shopping (I also adore James Barber's One-Pot Wonders, and his recipe for 20-minute bouillabaisse), so I picked up a pound of mushrooms. It's not in the Bon Appetit version, but I threw them in. I also left out the required shrimp and upped the fish portion (basa fillets in my case). I'm pretty sure prawns (unless they're local spot prawns) are one of the no-gos on the Sea Choice list, but now I don't know about Basa. Gah, so much to think about.
I also upped the lime juice and added a bit of sugar at the end, giving it a little more sweet/sour kick.
Either way, this recipe rocks. Amanda and I had it done in about 20 minutes flat, prep and all. All right, maybe 25. But we had two (and a half) Whip pints to keep us moving.
Brazilian Seafood Stew recipe
adapted from Fast Easy Fresh, Bon Appetit
4 tablespoons olive oil
juice of 2 fresh limes (about 4 tbsp)
2 pounds white fish fillets (Basa, in my case), cut into 1-inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped green bell peppers
1 lb mushrooms
2 garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups chopped tomatoes (I use canned in the winter. Winter tomatoes, IMHO, suck.)
3/4 cup canned unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
3 tbsp sugar
Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, mushrooms, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add fish with marinade. Simmer until fish is just opaque in center, about 5 minutes. Season stew with sugar, salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.