Brazilian Fish Stew

adapted from Elise Bauer's Simply Recipes

Fish is easily found in Finland, and in experimenting with different methods of cooking it I stumbled upon this recipe.  While not a Scandinavian recipe, it was easy to find the ingredients and DIVINE.     

Marinade:

The cloves from 1/2 a head of garlic, peeled, crushed, minced

2 Tbsp fresh Lime Juice

3/4 tsp Salt

1 Tbsp Paprika

2 1/2 tsp dry Cumin

1 1/2 tsp Ground Black Pepper

1-2 Tbsp Olive Oil

Stew:

1-2 lbs of White Fish, or Salmon, cut into large bite-sized peices

Olive Oil

2 medium Onions, sliced

2 Bell Peppers, sliced

2 Tomatoes, sliced

1-2 Chili Peppers, diced (optional)

1 14 oz can of coconut milk

Salt and Pepper to taste

Bunch of fresh Cilantro, chopped (1-2 cups)

Fresh cooked rice, for serving

Mix together marinade ingredients, and let salmon marinate for at least two hours.  The longer, the better!  In a large pot, (dutch oven or deep skillet) coat the bottom with olive oil.  Then add a layer of onions, bell peppers, and tomatoes.  Place the fish pieces along with the leftover marinade atop pile, and begin layering again: onions, bell peppers, and tomatoes.  Sprinkle generously with salt and pepper and add diced chili peppers.  Add about half of your fresh cilantro on top, and pour on coconut milk and drizzle with a few tablespoons of olive oil.  

Bring to a boil reduce the heat to low and let simmer for 30-45 minutes (until the vegetables are cooked through).  Serve atop rice and garnish with cilantro.