[Brazilian Fish Stew] (Recipe below!)
A few weeks ago, I realized that I start most of my blog posts the same way. I always say that I’m so “excited” to be writing about whatever it is that I’m writing about. While my enthusiasm is always genuine, I think that this is probably my most exciting post yet.
[Porkchops with Caramelized Apples]
If you follow me on insta (which you should ! @girlwiththehipsterglasses) you’ve probably seen countless photos of food that I’ve made from The Zenbelly Cookbook. I’ve also made reference to the cookbook in a few of my posts. The book is authored by Simone Miller, an awesome paleo chef and owner of Zenbelly Catering. Given the impact that this book has had on my life, it’s only right that I take the time to give it formal recognition.
[Cocoa Chili Pork Shoulder]
As many of you know, I’ve been eating paleo for about 6 months and I love it. Living the paleo life definitely has its challenges but I’ve come across a few awesome blogs and awesome cookbooks that make me forget about those challenges. The Zenbelly Cookbook takes an accessible, yet sophisticated approach by providing recipes that anyone – paleo or not – can appreciate for their quality and flavor. This cookbook is a go-to when cooking for mixed crowds as its recipes are sure to leave everyone satisfied.
[Sesame Zucchini Noodles]
At this point, I’ve made 7-8 recipes in the book and none have disappointed. Given the size of my cookbook collection, I can honestly say that this is a rarity. The amazing experiences that I’ve had both making and eating the recipes from The Zenbelly Cookbook makes it the perfect candidate for Girl With the Hipster Glasses’ first cookbook feature.
[Moroccan Shepard's Pie]
[(Paleo) Pizza Crust]
Now that I’ve shared a bunch of mouthwatering photos of meals that I’ve from this book, it’s time to get you guys the details on how to create some of this deliciousness for yourself. To win a free copy of The Zenbelly Cookbook, click HERE. All you have to do to enter is ‘like’ Girl With the Hipster Glasses on Facebook and comment on this post and tell me which of the recipes that I’ve presented you’re most excited to make!
Now! On to a little recipe sharing !
Brazilian Fish Stew
This stew is a awesome for fall. The use of fish makes it light and packs it with protein while the coconut milk base makes it creamy and filling. It’s also super simple to make. Just make sure you allow time for marination!
- 1 tsp finely grated lime zest, divided
- 1 tsp finely grated lemon zest, divided
- 1/4 C lime juice
- 1/4 C lemon juice
- 1/4 C chopped fresh cilantro, divided
- 1 lb wold cod, snapper, or any firm-fleshed, mild white fish fillets (I used mahi mahi!)
- 1 lb large shrimp, peeled and deveined
- 1 T coconut oil
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1 (14 ounce) jar diced tomatoes, with their juices
- 1 (14-ounce) can of full-fat coconut milk
- 1 1/2 tso fish sauce
- 1/4 – 1/2 tsp cayenne pepper (to taste)
1. In a large, nonreactive bowl, combine 1/2 tsp of the lime zest, 1/2 tsp of the lemon zest, the lime and lemon juices, and 2 T of the chopped cilantro. Add the fish and shrimp and refrigerate, covered, for 30 minutes.
2. Melt the coconut oil in a medium soup pot over medium heat. Add the onion and saute for 10 minutes, or until translucent. Add the garlic and saute for 30 seconds more.
3. Add the tomatoes, coconut milk, fish sauce, and cayenne pepper. Simmer for 10 minutes, covered.
4. Add the fish and shrimp along with the marinade. Bring to a simmer and cook another 6 to 8 minutes, or until the fish stats to flake and the shrimp is cooked through. **
5. Serve garnished with the remaining cilantro and citrus zest.
**I used frozen shrimp because I had it on hand. The recipe calls for fresh so if you use frozen, you should add the fish first, and allow it to simmer for 6-8 minutes before adding the shrimp 1-2 minutes before serving (until warm) so that it doesn’t get chewy!