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 %