Recipe: Brazilian Fish Stew offers a South American twist on walleye and trout

RECIPE & PHOTO BY CAMERON TAIT

Culinary inspiration can come in many forms, whether it’s through travel, a particular dining experience or the influence of another person. Whatever the case, I’m always discovering new varieties of cuisine, especially when it comes to global gastronomy. I was introduced to this spectacular dish, for example, by Priscila Spirandelli, a former apprentice of mine from Juiz de Fora, Brazil. Simple, bold and zesty, the recipe is perfectly suited for Canada’s favourite sportfish. Serves 4

• 1 medium-sized lake trout fillet
• 4 walleye fillets
• Juice of 1 lime
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 3 tbsp olive oil
• 1 red onion, sliced half-inch
• 4 each red and yellow mini sweet peppers, cut in half
• 3 cloves garlic, chopped
• 2 tbsp paprika
• ¼ tsp crushed red chilies
• 1 cup chicken stock
• 796 ml tin plum tomatoes, chopped
• 400 ml tin coconut milk
• Kosher salt and pepper to taste
• 1 tbsp cilantro, chopped
• Lime wedges

1. Dice fillets into one-inch chunks, place in a mixing bowl and add lime juice, salt and pepper. Gently toss to combine.
2. Heat a high-sided saucepan over medium-high heat. Add olive oil, then onions, peppers and garlic. Sauté for five minutes, stirring often.
3. Add paprika and chilies, stir to combine for one minute, then add chicken stock, tomatoes and coconut milk. Bring sauce to a simmer, then add marinated fish, reduce heat to low and stir gently for 20 to 30 minutes.
4. Adjust seasoning if necessary and garnish with chopped cilantro and lime wedges, serve immediately.

FOR THE GLASS

A refreshing and aromatic white wine, Portugal’s Gazela Vinho Verde features tropical fruit notes, along with a slight fizz to enhance the bouquet. Served well-chilled, it makes a great accompaniment to this spicy fish dish.