Thursday, March 5, 2015

International Cooking Challenge: Brazilian Mahi Mahi Stew

After the insanity of our pipes freezing, and then spending every free day selling girl scout cookies at booths with The Girl, I have finally gotten back to our International Cooking Challenge.

Tonight, we visited Brazil with our taste buds, in the form of mahi mahi stew.  It is a stew with tomato, onion, zucchini, coconut milk, and mahi mahi.  We served it over basmati rice. 

We neglected to listen to any Brazilian music while cooking... The Boy was helping me with dishes, and really wanted to listen to Weird Al. 

We did look up a bit about Brazil, and talked about Portuguese colonization of Brazil.  I showed them some pictures from a friend of mine who just got back from a vacation in Brazil.

I don't think that we will be able to cook our planned Turkish meal until Saturday.  The Girl has a choir concert tomorrow night, and that's going to take up our evening.

As far as the meal went, The Girl liked it a lot.  She's been on a fish kick lately, so this was no surprise.  The Boy was not a huge fan of the fish, but ate it.  The Hubby ate it, but does not love coconut milk.  I loved it.  I will be bringing leftovers to lunch, and also to my mother.  She'll have it tomorrow night for dinner, and I know that she will love it.  My father cooked Brazilian food often.

Brazilain Mahi Mahi Stew
(modified from The Spiced Life)

1 Tbsp olive oil + 1 Tbsp pumpkin seed oil (or just use 2 Tbsp olive oil)
1/4 tsp paprika
1 large onion
5 medium sized tomatoes
6 cloves garlic
2 medium zucchini
1 lb mahi mahi
juice from 1 lemon
1- 14 oz can coconut milk

Cooking puree - the dark color is the pumpkin seed oil
In a large heavy pan, heat oil over medium heat.  Quarter onion and tomatoes and puree in a blender or food processor with the garlic.  Add puree to heated oil and cook for about 5 minutes.

Chop the zucchini into 1" pieces.  Add to puree and cook for about 15 minutes over medium heat, or until the zucchini is starting to get tender.

Cube the mahi mahi into pieces about the same size as the zucchini.  Add to stew, along with lemon juice and coconut milk.  Cook until mahi mahi is flaky, about 10-15 minutes and serve over basmati rice.


I have leftover for lunch, along with apple slices and a parmesan biscuit, in an Easylunchbox.

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