Brazilian Fish Stew
Brazilian Fish Stew is a fragrant and comforting coastal-inspired seafood dish.Tender white fish is gently cooked in a flavorful tomato and coconut milk broth.Onions, garlic, bell peppers, and tomatoes create a vibrant aromatic base.Fresh lime and herbs add brightness to the rich coconut sauce.The stew is easy to prepare in one pot and perfect for family dinners.Serve it with Brazilian white rice for a complete and satisfying meal.
Ingredients
For the Fish
- 1½ lb (700 g) firm white fish fillets, such as cod, haddock, halibut, mahi-mahi, or sea bass
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon fresh lime juice
For the Stew
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium tomatoes, diced
- 2 medium tomatoes, diced1 tablespoon tomato paste
- ½ cup seafood or vegetable broth
- 1 teaspoon paprika
- ½ teaspoon turmeric, optional
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon salt, or to taste
- ¼ cup fresh cilantro, chopped
Instructions
Prepare the Fish
- Pat the fish fillets dry with paper towels.Cut them into large, evenly sized chunks. Season with salt, black pepper, paprika, and lime juice.Set aside while you prepare the stew.
Heat the Oil
- Heat olive oil in a large deep skillet, Dutch oven, or heavy-bottomed pot over medium heat.
Cook the Onion
- Add the sliced onion and cook for approximately 3–4 minutes until softened and translucent.
Add Garlic and Peppers
- Add the minced garlic, red bell pepper, and yellow bell pepper.Cook for approximately 4–5 minutes, stirring occasionally, until the peppers begin to soften.
Add Tomatoes
- Stir in the diced tomatoes and tomato paste.Cook for 4–5 minutes until the tomatoes begin to break down and create a thick, fragrant vegetable base.
Add the Spices
- Add paprika, cumin, turmeric if using, red pepper flakes, and salt.Stir well and cook for approximately 30 seconds to release the aromas of the spices.
Add the Fish
- Carefully place the seasoned fish pieces into the simmering sauce.Spoon some of the sauce over the top of the fish.Cover the pot and cook gently for approximately 6–10 minutes, depending on the thickness of the fish pieces.
Finish the Stew
- The fish is ready when it becomes opaque and flakes easily with a fork.Turn off the heat and stir in fresh lime juice and chopped cilantro.Taste and adjust salt, pepper, or lime juice as needed.
Serve
- Ladle the Brazilian Fish Stew into bowls.Garnish with fresh cilantro, lime wedges, and sliced chili if desired.Serve immediately with Brazilian white rice.
Notes
- Fish selection: Choose firm white fish that can withstand gentle simmering.
- Fish size: Cut pieces evenly so they cook at the same rate.
- Coconut milk: Full-fat coconut milk provides the richest and creamiest broth.
- Cooking: Keep the stew at a gentle simmer rather than a rapid boil.
- Fish timing: Add fish toward the end to prevent overcooking.
- Lime: Fresh lime juice brightens the rich coconut sauce.
- Herbs: Add cilantro near the end for the freshest flavor.
- Serving: Serve immediately because fish is best when freshly cooked.