Delancey Street Deli® Banana Pepper Brazilian Fish Stew
Directions
- In a bowl whisk together lime juice, paprika, cumin, garlic, salt, and pepper.
- Add cod then toss and refrigerate overnight.
- Heat olive oil over medium heat in a large saucepan. Add onions and red bell peppers then cook for 3-4 minutes.
- Now add marinated cod, banana peppers, and tomatoes then cook stirring gently for 2-3 minutes.
- Pour in coconut milk then stir in cilantro and simmer for 10-15 minutes until fish is cooked.
- Serve with a side of grilled bread and be amazed with the layers of flavor.
Ingredients
- 1 1/2 cups Delancey Street Deli® banana peppers, drained
- 1 1/2 lbs Empires Treasure® cod, large dice
- 2 cups Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 cup Peak Fresh Produce® Pepper(s), Red Bell, julienne
- 1/4 cup Peak Fresh Produce® Cilantro, minced
- 2 tsp Roma® minced garlic
- 1 tbsp Roma® Cumin, Ground
- 1 tbsp Roma® Paprika
- 3 tbsp Ascend® Juice, Lime
- 1/4 tsp salt, sea
- 1/4 tsp Magellan® Black Pepper, ground
- 2 tbsp Roma® Oil, Olive
- 2 cups Contigo® diced tomatoes, drained
- 2 cups Asian Pride® Coconut milk
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
