Recent News

• Sweet Water Organics How To: Filleting Fish
• Our sprouts are really good, and really good for you!
• Plight of the yellow perch
• Sweet Water perch is on the menu for President Obama’s Dinner at mk Restaurant on April 14th!
• Do you want to work at Sweet Water?
• City wins grant to develop urban farms
• NPR Covers Sweet Water’s Work With Local Perch
• Sweet Water Organics Featured on NBC Nightly News
• Sweet Water Featured on Wisconsin Foodie

Upcoming Events

• Racial Justice and Environmental Sustainability
• A Painting Exhibition By: Jeff Redmon & Geoff Trudeau
• Open Call For Makers!
• Milwaukee to Egypt—Beyond the Arab Spring
• A Chair grows out of a Hotpot A Performance by Hongtao Zhou
• Free Cycling Clinic

Sweet Water Recipes

• Sweet Water Spring Rolls
• Brazilian Fish Stew
• Fish Stock
• Fish Fumet

Sweet Water News

Brazilian Fish Stew

A perfect and delicious way to enjoy our locally raised tilapia! Thanks to our outstanding volunteer Margaret for making a great recipe!

Ingredients

• ¾ lbs Sweet Water tilapia cut into 2 inch chunks
• ¼ cup fresh lime juice
• 6 cloves garlic- minced
• ½ tsp salt
• ½ tsp black pepper
• 5 Tbs olive oil
• 1 yellow bell pepper diced
• 1 medium onion, diced
• 3 sliced scallions
• 1 inch piece ginger- minced
• 1 bottle clam juice
• 2 cups vegetable stock
• 2 cups coconut milk
• 2 Tbs tomato paste
• 1 diced tomato
• 4 Tbs chopped cilantro
• 3 Tbs sugar

Method

1. In a medium sized bowl combine tilapia, lime juice, salt and pepper, and half of the garlic. Set aside.
2. Heat oil in a dutch oven over medium heat. Add bell pepper and onion- saute for 5 minutes or until soft. 
3. Add garlic, ginger, and scallions. Saute another minute.
4. Add clam juice and chicken stock. Bring to a boil. 
5. Add coconut milk and tomato paste. Return to a boil, stirring. Reduce heat, simmer for 10 minutes. 
6. Add tilapia and cook 3 minutes. Add diced tomatoes and cilantro. Heat through.