Description
Experience the vibrant flavors of Brazil with this authentic Brazilian Fish Stew, featuring fresh halibut, shrimp, and a rich blend of spices simmered in creamy coconut milk and fire-roasted tomatoes. This hearty and aromatic stew brings a perfect balance of smoky, tangy, and savory notes, complemented by fresh cilantro and palm oil for a true taste of Brazilian coastal cuisine.
Ingredients
Scale
Seafood
- 1 lb Halibut, cut into 1-inch chunks (can substitute with cod or snapper)
- ½ lb Fresh shrimp, peeled and deveined
Vegetables & Aromatics
- 1 medium White onion, sliced
- 2 medium Bell peppers, sliced (any color)
- Garlic, fresh cloves (quantity as per taste, approx 3-4 cloves)
- ½ cup Cilantro, chopped
Liquids & Sauces
- 14 oz Coconut milk, full-fat
- 14 oz Fire roasted tomatoes
- 2 tbsp Palm oil
- 2 tbsp Fresh lime juice
- 1 cup Epis (a garlicky seasoning blend)
Spices & Seasonings
- 1 tbsp Kosher salt
- 1 tsp Black pepper, freshly cracked
- 1 tbsp Smoked sweet paprika
Instructions
- Marinate the fish: In a mixing bowl, combine the halibut chunks with fresh lime juice, minced garlic, kosher salt, freshly cracked black pepper, and smoked sweet paprika. Toss well to coat and let the fish marinate for 30 minutes to absorb the flavors.
- Prepare vegetables and spices: Slice the white onion and bell peppers into strips. Mix the remaining spices together for easy access during cooking.
- Sauté aromatics: Heat palm oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the sliced onions and cook for 1 minute until slightly translucent.
- Add bell peppers: Incorporate the sliced bell peppers into the skillet and cook until softened, about 3-5 minutes, stirring occasionally to ensure even cooking.
- Build the stew base: Stir in the fire-roasted tomatoes, coconut milk, epis seasoning blend, and half of the mixed spices. Bring the mixture to a simmer and let it reduce slightly for 8-10 minutes to develop rich flavors.
- Cook the shrimp: Remove one cup of the stew sauce and set aside. Add the shrimp directly into the skillet with the stew and cook for 2 minutes on each side until pink and cooked through.
- Simmer the fish: Add the marinated halibut to the skillet, top with the reserved sauce, and gently simmer until the fish is cooked through and opaque, about 5-7 minutes.
- Garnish and serve: Remove from heat and sprinkle with fresh chopped cilantro before serving. Enjoy this stew hot with rice or crusty bread.
Notes
- You can substitute halibut with cod or snapper if desired.
- Ensure shrimp are peeled and deveined for the best texture.
- Using full-fat coconut milk provides a creamier and richer stew.
- Adjust the spice levels according to your preference by varying the amount of paprika and epis.
- Palm oil imparts an authentic Brazilian flavor but can be replaced with vegetable oil if unavailable.
- This stew pairs well with steamed rice, crusty bread, or plantains.
