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Savory Brazilian Fish Stew Recipe

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★★★★★

4.6 from 143 reviews

This Savory Brazilian Fish Stew is a vibrant and comforting dish featuring firm white fish simmered in a fragrant blend of coconut milk, tomatoes, and aromatic spices. Perfectly seasoned with lime juice and cilantro, this stew captures the bold flavors of Brazilian coastal cuisine and is ideal for a hearty dinner served with rice or crusty bread.

Ingredients

Scale

For the Fish and Marinade

  • 1 pound Firm White Fish (such as halibut, sea bass, or mahi-mahi), cut into 2-inch pieces
  • 2 tablespoons Fresh Lime Juice
  • 1 teaspoon Salt (sea salt or kosher salt)
  • Freshly ground Black Pepper, to taste

For the Stew Base

  • 2 tablespoons Cooking Oil (preferably coconut oil)
  • 1 Onion, finely diced
  • 1 Red Bell Pepper, diced
  • 1 cup Carrots, diced
  • 1 Jalapeño Pepper, diced (optional)
  • 2 cloves Garlic, 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, around 13.5 oz)

For Garnish and Serving

  • 1/4 cup Chopped Fresh Cilantro
  • 1 Scallion, thinly sliced (optional)
  • 2 Lime Wedges

Instructions

  1. Marinate the Fish: Rinse the firm white fish pieces under cold water, then pat them dry with paper towels. Place them in a bowl and marinate with fresh lime juice, salt, and freshly ground black pepper. Let it rest for up to 20 minutes to enhance flavor.
  2. Sauté Aromatics: Heat the coconut oil in a large sauté pan over medium heat. Add the finely diced onions and cook until translucent, about 3 minutes, stirring occasionally to prevent burning.
  3. Add Vegetables: Stir in the diced red bell pepper, carrots, and optional jalapeño pepper. Continue cooking for another 3 minutes, allowing the vegetables to soften and develop sweetness.
  4. Incorporate Spices and Tomato Paste: Add salt, minced garlic, tomato paste, paprika, and ground cumin to the pan. Stir well and cook for about 1 minute until fragrant and aromatic, which will build the stew’s depth of flavor.
  5. Build the Stew: Pour in the broth along with fresh or canned crushed tomatoes and the can of coconut milk. Bring the mixture to a boil, then lower the heat to a gentle simmer. Allow it to cook uncovered for about 8 minutes so flavors meld together.
  6. Cook the Fish: Gently nestle the marinated fish pieces into the simmering stew. Cover the pan and let it simmer for 4 to 5 minutes until the fish is cooked through and flakes easily with a fork.
  7. Finish and Serve: Stir in chopped fresh cilantro and add a splash of lime juice to brighten the stew. Taste and adjust seasoning if necessary. Serve the stew hot, garnished with scallions if using, alongside rice or crusty bread and lime wedges.

Notes

  • For best flavor, enjoy the stew fresh. However, it can be stored in an airtight container in the refrigerator for up to 3 days.
  • This stew freezes well for up to 2 months; thaw and reheat gently on the stovetop.
  • If you prefer a milder version, omit the jalapeño pepper or reduce its quantity.
  • This dish pairs beautifully with steamed white rice or rustic bread to soak up the rich broth.

Keywords: Brazilian fish stew, coconut milk fish stew, savory fish stew, Brazilian seafood recipe, easy fish stew

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