Brazilian Churrasco with Three Sauces - Chef Recipe by Jennifer Joyce
"All South American countries have their particular method of ‘churrasco’, which is the Spanish word...
1/2 cup chopped brown onion
4 cloves garlic, chopped
4 Tbs olive oil
1 tsp sea salt
1/2 tsp pepper
1 lemon, juiced
3 Tbsparsley, finely chopped
750g white flesh fish fillets
3 1/2 cups water
In a large saucepan, sauté onion and garlic in three tablespoons olive oil, salt, pepper, half of the lemon juice until soft. Add fish and water and bring to the boil. Cook for 2–3 minutes.
Add remaining lemon juice, oil and parsley. Then reduce to a simmer for 5–10 minutes or until fish is cooked. You can add more salt or lemon to taste when finished.
Serve with crusty bread to dip in the soup.