Brazilian Fish Stew

Adapted from 

http://www.epicurious.com/recipes/food/views/Brazilian-Fish-Stew-238413#ixzz1LhmDb7eA

• 8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)
• 1/4 cup fresh lime juice
• 1/2 teaspoon finely chopped habanero pepper
• 2 tablespoons finely chopped garlic (3 cloves)
• 2 teaspoons salt
• 1 1/2 pound tomatoes, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1 chopped red bell pepper
• 1 chopped yellow bell pepper
• 1 chopped orange bell pepper
• 2 yellow plantains, peeled and each cut diagonally into 8 pieces
• 1 avocado, diced
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil

 

Pat fish fillets dry and put in a bowl. Stir together lime juice, habanero peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 1-1.5 hours.

Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables, then sprinkle with tossed avocado. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, reserving marinade. Pour oil and marinade evenly over mixture in pot.

Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.

Makes 8 servings.

Calories		395.5
Total Fat		15.5 g
	Saturated Fat	2.1 g
	Polyunsaturated Fat	2.7 g
	Monounsaturated Fat	8.8 g
Cholesterol		69.7 mg
Sodium		128.5 mg
Potassium		1,468.2 mg
Total Carbohydrate		17.1 g
	Dietary Fiber	3.7 g
	Sugars	4.6 g
Protein		47.3 g

Vitamin A	22.5 %
Vitamin B-12	38.8 %
Vitamin B-6	49.3 %
Vitamin C	87.8 %
Vitamin D	0.0 %
Vitamin E	18.3 %

Spicy Watermelon Gazpacho

Trying to get caught up on some recipes I've made recently... sorry I've been MIA for a while.

Recipe adapted from http://www.foodandwine.com/recipes/spicy-tomato-and-watermelon-gazpacho-with-crab    I have made it with the crab salad (delicious!) but for a low-calorie snack, leave that off and just enjoy the soup.

1. 1 habanero chile, preferably red
2. 4 cups seedless watermelon chunks (1 1/2 pounds)
3. 1 large garlic clove, mashed to a paste
4. 2 pounds tomatoes, cored
5. 2 tablespoons red wine vinegar
6. Salt  

1. Roast the habanero over a gas flame until lightly charred all over. Using a paper towel, rub off as much skin as possible. Remove the stem and seeds and transfer the chile to a blender. Add the watermelon and garlic and puree; transfer to a bowl and refrigerate.
2. Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool.
3. Peel the tomatoes and halve them crosswise. Working over a sieve set in a bowl, pry out the seeds. Press on the seeds to extract the juice, then discard them. Transfer the tomatoes and their juices to the blender and puree. Stir the tomato puree into the watermelon puree along with the vinegar and season the gazpacho with salt.

 Makes 8 servings.

Amount Per Serving
Calories		40.8
Total Fat		0.6 g
	Saturated Fat	0.1 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	0.1 g
Cholesterol		0.0 mg
Sodium		8.3 mg
Potassium		258.4 mg
Total Carbohydrate		9.3 g
	Dietary Fiber	1.2 g
	Sugars	5.3 g
Protein		1.1 g