BRAZILIAN FISH STEW

WALLEYE AND TROUT STAR IN THIS SOUTH AMERICAN-INSPIRED DISH

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] 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. OC

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.

• 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 1⁄2-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