Savor the Flavor: Easy Brazilian Fish Stew Recipe

Experience the delightful Brazilian Fish Stew, a flavorful and easy one-pot meal that's gluten-free and dairy-free.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Soups

Cuisine: Brazilian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Base Ingredients

4 cloves garlic minced
1 medium yellow onion chopped
1 medium red bell pepper chopped
1 medium orange bell pepper chopped
2 medium fresh tomatoes diced
1 medium lime cut into wedges

Stew Ingredients

1 pound cod or halibut fillets can substitute with snapper or tilapia
1 teaspoon kosher salt adjust to taste
2 tablespoons olive oil for sautéing
1 tablespoon Dendê oil (red palm oil) can substitute with coconut oil
1/4 teaspoon cayenne pepper optional

Creamy Finish Ingredients

1 can full-fat coconut milk or light coconut milk as a lighter alternative
2 cups seafood stock or vegetable stock or water

Serving Ingredients

4 cups steamed white rice or cilantro rice

Equipment

Large pot
Dutch oven

Method

Preparation Steps

Minced garlic and chopped all vegetables; arrange them within easy reach.
Heat olive oil and dendê oil in a pot, then sauté garlic and onion until translucent.
Add bell peppers and optional cayenne; cook until softened, then add diced tomatoes.
Stir in lime zest and juice, kosher salt, coconut milk, and seafood stock; simmer.
Gently add fish, cover, and cook until opaque and flaky.
Stir in cilantro, adjust seasoning, and serve over rice.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

This stew is best served fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently.

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