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brazilian fish stew

review
Private Recipe by
Annacia *
Moose Jaw, SK

You usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that country's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

yield 8 serving(s)
prep time 40 Min
cook time 20 Min
method Stove Top

Ingredients For brazilian fish stew

  • 8
    (6-ounce) pieces skinless hake or pacific cod fillet (1/2 to 1 1/4 inches thick)
  • 1/4 c
    fresh lime juice
  • 1/2 tsp
    finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes
  • 3
    cloves finely chopped garlic
  • 2 tsp
    sea salt
  • 1 lb
    extra-large shrimp in shell (16 to 20 per pound), peeled and deveined
  • 1 1/2 lb
    tomatoes, cut into 1/2-inch cubes
  • 1
    large onion, chopped
  • 1/2 c
    chopped green bell pepper
  • 1/3 c
    chopped yellow bell pepper
  • 2
    yellow plantains, peeled and each cut diagonally into 8 pieces
  • 1/2 c
    finely chopped fresh cilantro
  • 1/4 c
    finely chopped fresh flat-leaf parsley
  • 1/4 c
    extra-virgin olive oil

How To Make brazilian fish stew

  • 1
    Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
  • 2
    Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
  • 3
    Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.
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