Brazilian Fish Stew
Recipe: #11397
December 04, 2013
Categories: Halibut, Shrimp South American, Gluten-Free, Low Carbohydrate, No Eggs, Canned Tomatoes, more
"There are several variations on this dish. Here is another. (No coconut milk in this one). Can be served over cooked white rice."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (736.2 g)
- Calories 748.8
- Total Fat - 52.8 g
- Saturated Fat - 9.2 g
- Cholesterol - 205.3 mg
- Sodium - 845.2 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 3.7 g
- Sugars - 5.9 g
- Protein - 55.1 g
- Calcium - 83.4 mg
- Iron - 3.4 mg
- Vitamin C - 56.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Set aside.
Step 2
In a Dutch oven or heavy soup pot, heat oil over medium-high heat and saute chopped onion for a few minutes, until it starts to soften. Add garlic and saute 1 minute.
Step 3
Add the tomatoes, cilantro, jalapeno, bell peppers, lime juice, paprika, salt and pepper and fish stock. Bring to a boil. Lower heat and simmer 10 minutes.
Step 4
Add fish. Simmer for about 5 minutes, or until fish is almost cooked through. Add Shrimp and simmer until shrimp turns pink.
Step 5
Serve immediately. (if serving with rice, spoon some hot rice into a bowl and ladle stew over it).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the fish, look for fillets that are firm and not too soft.
- When selecting the shrimp, make sure to get peeled, deveined, and tail-off shrimp for this recipe.
- Substitute olive oil with avocado oil - Avocado oil has a higher smoke point than olive oil, so it is better for sautéing at higher temperatures. Additionally, it has a milder flavor that won't overpower the other ingredients in the stew.
- Substitute halibut with salmon - Salmon is a more fatty fish, which will give the stew a richer flavor. Additionally, it is a more sustainable choice and is often more readily available than halibut.
Thai-Style Fish Stew Replace the jalapeno pepper with a red Thai chili pepper, substitute the paprika with 1 tablespoon of red Thai curry paste, and add 2 tablespoons of fish sauce. Replace the cilantro with Thai basil and replace the bell peppers with 1/2 cup of bamboo shoots.
Brazilian Coconut Rice - This fluffy white rice is cooked with coconut milk, giving it a rich flavor that pairs perfectly with the Brazilian Fish Stew. The creamy coconut milk adds a subtle sweetness that complements the savory stew.
Brazilian Fried Plantains: Fried plantains are a classic side dish in Brazilian cuisine. They are sweet, savory, and crunchy, making them the perfect accompaniment to the Brazilian Fish Stew. The sweetness of the plantains pairs nicely with the creamy coconut rice, creating a delicious combination of flavors.
FAQ
Q: What type of fish should I use?
A: Halibut or cod are the best choices for this Brazilian Fish Stew recipe. Both are mild-flavored white fish that are easy to cook and work well in this stew.
Q: What other ingredients do I need?
A: In addition to the fish, you'll need onions, garlic, tomatoes, bell peppers, cilantro, lime juice, and olive oil. You may also want to add potatoes, carrots, or other vegetables of your choice.
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Fun facts:
This Brazilian Fish Stew is a variation of a traditional Brazilian dish called Moqueca. It is believed to have originated in the state of Bahia, and is a favorite of celebrities like Madonna, who have visited the region.
The stew is often served with a side of pirao, a paste made from manioc flour and fish or shrimp stock. It is said to have been invented by the Tupi-Guarani Indians, who were the first inhabitants of the region.