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Savory Brazilian Fish Stew Recipe

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★★★★★

4.4 from 118 reviews

This Savory Brazilian Fish Stew is a vibrant and flavorful dish featuring firm white fish simmered in a rich broth infused with coconut milk, fresh vegetables, and aromatic spices. Perfectly balanced with tangy lime juice and fresh cilantro, it offers a hearty yet light meal inspired by traditional Brazilian flavors.

Ingredients

Scale

Main Ingredients

  • 1 pound Firm White Fish (such as halibut, sea bass, or mahi-mahi)
  • 2 tablespoons Fresh Lime Juice (or lemon juice if needed)
  • 2 tablespoons Cooking Oil (preferably coconut oil)
  • 1 Onion (finely diced, any type)
  • 1 Red Bell Pepper (diced)
  • 1 cup Carrots (diced)
  • 1 Jalapeño Pepper (diced, optional)
  • 1 teaspoon Salt (sea salt or kosher salt)
  • 2 cloves Garlic Cloves (minced)
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Paprika
  • 1 teaspoon Ground Cumin
  • 2 cups Broth (fish, chicken, or vegetable stock)
  • 1 cup Fresh Tomatoes (or canned crushed tomatoes)
  • 1 can Coconut Milk (full-fat or light)

Garnishes & Serving

  • 1/4 cup Chopped Fresh Cilantro (for garnish)
  • 1 Scallion (optional, for garnish)
  • 2 Lime Wedges (for serving)

Instructions

  1. Prepare the Fish: Rinse the firm white fish under cold water, pat it dry with paper towels, and cut into 2-inch pieces. Marinate the fish pieces in fresh lime juice, salt, and black pepper for up to 20 minutes to infuse flavor and slightly tenderize.
  2. Sauté Onions: Heat the coconut oil in a large sauté pan over medium heat. Add the finely diced onions and cook until they become translucent, approximately 3 minutes, which helps build the stew’s base flavor.
  3. Add Vegetables: Stir in the diced red bell pepper, carrots, and, if using, the jalapeño pepper. Continue cooking for another 3 minutes to slightly soften the vegetables and meld the flavors.
  4. Incorporate Spices and Tomato Paste: Add salt, the minced garlic, tomato paste, paprika, and ground cumin to the pan. Stir thoroughly and cook for about 1 minute until the mixture becomes fragrant, ensuring the spices bloom.
  5. Add Liquids and Simmer: Pour in the broth and fresh or canned crushed tomatoes, followed by the coconut milk. Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it cook uncovered for 8 minutes to allow the flavors to combine and the stew to thicken slightly.
  6. Cook the Fish: Gently nestle the marinated fish pieces into the stew, ensuring they are submerged. Cover the pan and simmer for 4 to 5 minutes, or until the fish is opaque and cooked through but still tender.
  7. Finish and Garnish: Stir in the chopped fresh cilantro and add a splash of lime juice to brighten the stew. Taste and adjust seasoning if necessary. Optionally, garnish with sliced scallions for added freshness.
  8. Serve: Serve the stew hot, accompanied by steamed rice or crusty bread to soak up the flavorful broth. Add lime wedges on the side for extra tanginess.

Notes

  • Marinating the fish briefly in lime juice enhances its flavor and texture.
  • Use full-fat coconut milk for a richer stew or light coconut milk for a lighter version.
  • Adjust the jalapeño amount according to your preferred spice level or omit it for a milder stew.
  • Firm white fish varieties ensure the pieces hold together during cooking without falling apart.
  • This stew pairs wonderfully with rice or crusty bread to balance its creamy texture.

Keywords: Brazilian fish stew, coconut fish stew, fish recipes, savory fish stew, Brazilian cuisine, seafood stew

Find it online: https://tastewithamy.com/savory-brazilian-fish-stew-recipe/