Caldo De Peixe Com Capim Limao (fish Stew With Lemongrass)
Caldo de Peixe com Capim Limao, or Fish Stew with Lemongrass, is a traditional dish from East Timor that is bursting with flavors of the sea and aromatic lemongrass. This hearty stew is perfect for a cozy dinner on a chilly evening.
Ingredients
- 500g firm white fish fillets, cut into chunks
- 2 lemongrass stalks, bruised and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red chili, sliced
- 1 tomato, diced
- 1 can (400ml) coconut milk
- 4 cups fish or vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion, garlic, lemongrass, and chili until fragrant.
- Add the tomato and cook until softened.
- Pour in the coconut milk and broth, then bring to a simmer.
- Add the fish chunks and simmer for 10-15 minutes until the fish is cooked through.
- Season with salt and pepper to taste.
- Serve the stew hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Serving bowls Soup ladle
Serving suggestions
Serve the Caldo de Peixe com Capim Limao with steamed rice or crusty bread to soak up the flavorful broth.
Tips & tricks
For an extra kick of heat, add more sliced chili or a drizzle of hot sauce before serving.
Cost
$15