I made this Brazilian fish stew for dinner last night. While checking my recipe archive earlier in the day, I noticed a clear gap: I need more fish and seafood recipes here. So I’ve started making a point to add more of them.
Brazilian Fish Stew
This recipe is one I love so much it appears in both of my cookbooks: The Zenbelly Cookbook and Paleo Soups and Stews. My objective when writing cookbooks is to help the home cook feel more confident: clear, simple instructions, practical tips, and straightforward techniques that deliver reliable results.
If you enjoy this stew, you might like the other recipes in my books. I appreciate your support!
If there are particular fish or seafood dishes you’d like to see, tell me in the comments. In the meantime, there are a few seafood recipes already on the site such as ceviche, cilantro-lime shrimp, and crispy-skin sous-vide salmon. I’ve also since added coconut green curry salmon, a favorite that’s practically foolproof.
Brazilian Fish Stew
5 from 2 reviews
- Author: Simone Miller
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: South American
Ingredients
- 1 teaspoon finely grated lemon zest (divided)
- 1 teaspoon finely grated lime zest (divided)
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 4 tablespoons chopped fresh cilantro (divided)
- 1 pound firm mild white fish (such as cod, snapper, or halibut), cut into 1/2-inch to 3/4-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 large onion, sliced
- Pinch sea salt
- 2 cloves garlic, minced
- 1 14-ounce can diced tomatoes
- 1 14-ounce can full-fat coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 to 1/2 teaspoon cayenne pepper (adjust for heat preference)
Instructions
- In a large, non-reactive bowl combine 1/2 teaspoon lemon zest, 1/2 teaspoon lime zest, the lemon and lime juices, and 2 tablespoons of the chopped cilantro. Add the fish and shrimp, toss to coat, and refrigerate covered for 30 minutes.
- Heat the coconut oil in a large, heavy-bottomed pot over medium heat. Add the sliced onion and a pinch of salt. Sauté for about 10 minutes until the onion is soft and translucent but not browned. Add the minced garlic and cook for 30 seconds more.
- Add the diced tomatoes, coconut milk, fish sauce, and cayenne pepper. Bring to a gentle simmer, cover, and cook for 10 minutes to meld the flavors.
- Add the marinated fish and shrimp, including any accumulated marinade, to the pot. Return to a simmer and cook 6–8 minutes, until the fish flakes easily and the shrimp are opaque and cooked through.
- Serve the stew garnished with the remaining cilantro and the reserved lemon and lime zests.
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