Brazilian Fish Stew | Emerils.com

Name: Brazilian Fish Stew | Emerils.com
Ingredients: 2 1/2 pounds red grouper, skin on, scaled and cut into 2- inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish); 3 tablespoons freshly squeezed lime juice; 1/4 cup olive oil; 1 1/2 cups thinly sliced onions; 2 to 3 fresh cayenne chiles, stemmed, seeded, and roughly chopped; 1 tablespoon minced garlic; 2 tablespoons tomato paste; One 14.5-ounce can diced tomatoes, with juices; 1/2 cup fish or chicken stock, or canned, low-sodium chicken broth, or water; 2 teaspoons salt; One 14.5-ounce can unsweetened coconut milk; 2 tablespoons chopped fresh cilantro; Steamed white rice, for serving

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The flavors and colors of this dish will wow any seafood lover. This recipe is on the spicy side, so feel free to reduce the cayenne peppers if you don't love spicy foods. With white rice served...

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Ingredients

2 1/2 pounds red grouper, skin on, scaled and cut into 2- inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish)
3 tablespoons freshly squeezed lime juice
1/4 cup olive oil
1 1/2 cups thinly sliced onions
2 to 3 fresh cayenne chiles, stemmed, seeded, and roughly chopped
1 tablespoon minced garlic
2 tablespoons tomato paste
One 14.5-ounce can diced tomatoes, with juices
1/2 cup fish or chicken stock, or canned, low-sodium chicken broth, or water
2 teaspoons salt
One 14.5-ounce can unsweetened coconut milk
2 tablespoons chopped fresh cilantro
Steamed white rice, for serving