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Brazilian Fish Stew

Savory Brazilian Fish Stew: Easy Comfort on a Plate

This Brazilian Fish Stew is a delightful, gluten-free dish packed with fish and spices, perfect for weeknight meals.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound Firm White Fish (cod or halibut) cut into large pieces
  • 2 tablespoons Lime Juice fresh
  • 3 cloves Garlic minced
  • 1 teaspoon Kosher Salt to taste
  • 2 tablespoons Olive Oil or coconut oil
  • 1 medium Onion diced
  • 1 medium Green Bell Pepper diced
  • 1 medium Red Bell Pepper diced
  • 1 teaspoon Red Chili or crushed pepper flakes
  • 2 tablespoons Tomato Paste
  • 2 tablespoons Dendê Oil or coconut oil/paprika
  • 1 can Tomatoes fresh or canned
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 cup Fish or Chicken Stock optional
  • 1 can Coconut Milk essential for creaminess
  • 1/4 cup Fresh Cilantro chopped
  • 2 wedge Lime Wedges for serving

Equipment

  • large skillet
  • mixing bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Marinate the fish with lime juice, minced garlic, and kosher salt for up to 30 minutes.
  2. Sauté diced onions in olive oil until translucent, then add bell peppers, red chili, and more garlic. Cook until fragrant.
  3. Stir in tomato paste and tomatoes, then add spices and stock. Cook for 2-3 minutes until softened.
  4. Pour in coconut milk and simmer for 3-4 minutes until broth thickens.
  5. Gently add marinated fish and cook for 3-4 minutes until it flakes easily.
  6. Stir in cilantro and serve hot with rice or bread and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftover stew in an airtight container for up to 2 days; can be frozen for 3 months.

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