This Brazilian fish stew, made with Bison Sour Cream, comes together in only 25 minutes to create a deliciously rich meal that perfectly tops quinoa or rice!
This recipe uses:
Heat oil in a large skillet. Add onion, garlic, and red curry paste. Cook for 3 minutes, until fragrant. Add can of diced tomatoes and stir. Add in coconut milk, Bison Sour Cream, and tomato paste. Stir mixture and allow to cook for 2-3 minutes.
Add sliced peppers and cod chunks. Season with salt, pepper, and red pepper flakes.
Cover and allow fish to simmer for 10-12 minutes. Turn cod pieces over about halfway through.
When fish flakes easily with a fork, it is done. Remove from stove and sprinkle with fresh cilantro. Serve immediately over quinoa or rice and enjoy!