Tambaqui Fish Stew — Brazilian Amazonian Caldeirada

Directions

1. 1

   The day before, rinse the fish thoroughly under cold water. Place it in a deep dish, drizzle generously with lime juice, season with salt, cover and refrigerate overnight.

2. 2

   The next day, quickly rinse the fish once under cold water to remove excess lime and salt.

3. 3

   In a large pot, layer the fish, then top with tomatoes, onions, sweet chilli peppers and half the coriander and chives.

4. 4

   Pour in enough cold water to fully submerge the fish.

5. 5

   Drizzle with olive oil, add the vinegar and paprika (or tomato paste) to give the broth a warm golden colour.

6. 6

   Season with salt gradually — the salt from the marinade will dissolve into the broth as it heats.

7. 7

   Bring to the boil, then simmer over medium heat for 20 minutes.

8. 8

   Remove from heat, scatter over the remaining coriander and chives, and serve immediately with steamed white rice.