Caldeirada de Tucunaré

Ingredients - Serves 4

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Coconut milk - 400 ml
• Coriander - 1 bunch, chopped
• Bell peppers - 2, sliced
• Tomatoes - 3 large, sliced
• Onions - 2 large, sliced
• Garlic - 4 cloves, minced
• Tucunaré (peacock bass) - 1 kg, cut into chunks

Let's Get Started

1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic and onions and sauté until the onions are translucent.
3. Add the tomatoes, bell peppers, and coriander to the pot and cook until the vegetables are soft.
4. Add the Tucunaré chunks to the pot and season with salt and pepper.
5. Pour the coconut milk over the fish and vegetables.
6. Cover the pot and let it simmer for about 45 minutes, or until the fish is cooked through and the flavors are well combined.
7. Serve the Caldeirada de Tucunaré hot, garnished with fresh coriander.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 350
• Fat: 10g
• Carbs: 30g
• Protein: 35g
• Sodium: 800mg
• Sugar: 5g