Hearty, rich, and bold, this Brazilian fishless stew was adapted from a recipe from Martha Stewart’s website. We kept the bright flavors and creamy and flaky textures, in this plant-powered seafood recipe. Instead of harming sea animals, we replaced the fish in this dish with versatile and fiber-rich jackfruit.
This delicious dish can be consumed guilt-free, knowing that you’re not contributing to fish cruelty like what we discovered at Cooke Aquaculture, which supplies salmon to Martha Stewart’s True North line. You can take action to protect fish by watching and sharing the illuminating video at COK.net/FishFarm.
120 oz canyoung green jackfruit in brinedrained and rinsed
1medium onionthinly sliced
1large bell pepperseeded and diced
2fresh chiliesstemmed, seeded, and roughly chopped
114.5 oz candiced tomatoeswith juices
1vegan chicken bouillon cube
114.5 oz canunsweetened coconut milk
1/4cupchopped fresh cilantro
steamed white ricefor serving
Place the jackfruit in a large glass mixing bowl. In a separate bowl, stir together lime juice, 1 tablespoon garlic, dulse flakes, 2 tablespoons scallion and 1 1/2 teaspoons salt, then pour over jackfruit and toss with a spoon to combine. Set aside to marinate for about 15 minutes.
Add the vegan chicken bouillon cube to the hot water and stir.
Heat a large saute pan over medium - high heat, and add the olive oil. Once it is hot, add the onions and saute for 3-4 minutes, stirring often, until the onions are translucent. Add the marinated jackfruit and saute for about 5 minutes until the jackfruit begins to caramelize. Add the garlic and saute for 30 seconds. Add the tomato paste, diced tomatoes, vegan chicken bouillon broth, coconut milk, and the remaining salt, and stir well to incorporate. Bring the mixture to a boil. Cover the pan, reduce the heat to medium-low, and cook for about 15 minutes.
Remove the cover, sprinkle the cilantro and remaining scallions over the stew and mix together until evenly distributed. Serve accompanied by steamed white rice.