Brazilian Fish Stew With Coconut Cream

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
1170
FAT
293%
CHOL
125%
SOD
83%

Comments

Add a comment

Ingredients for 4 servings

3 tablespoons olive oil

1 onion , sliced

1 bay leaf

1/2 lb dried shrimp, shelled,toasted and ground

1 lb fish steaks (or chunks with skin and bones)

5 cups thin coconut milk

1 clove garlic , sliced

1/2 cup brazil nut or blanced almonds or peanuts , roasted and ground

2 cups water

1 cup coconut cream or evaporated milk

1 lb shrimp , shelled and deveined

2 hot chili peppers , seeded and sliced

salt

manioc flour or rice flour or cornmeal

2 tablespoons cornstarch

You might also like

Lime Coconut Sour Cream Bundt Cake
My Baking Addiction
Spiced Pumpkin Coconut Milk Ice Cream
The Year In Food
Chai Coconut Ice Cream
Cookie and Kate
Roasted Strawberry Coconut Milk Ice Cream
Sprouted Kitchen
Whipped Coconut Cream
Pamela Salzman
Avocado-Coconut Ice Cream
David Lebovitz
Cristina’s Toasted Coconut Cream Pie
Cristina Ferrare
Chocolate Coconut Milk Ice Cream
Love and Olive Oil
Quick Coconut Ice Cream With Saffron
David Lebovitz
Toasted Oatmeal With Strawberry Chia Jam And Co...
Cookie and Kate