While purists use mostly fresh aromatics, many Brazilian chefs and home cooks build deeper warmth using a blend of warm, ground spices. These have been included in the recipe.
Brazilian Fish Stew
I highly aromatic Fish Stew. It isn't as good as Brazilian restaurants serve, but it is a tasty and easy to make home alternative.
Servings: 3
Cost: £12
Ingredients
- 500 g skinless white fish fillets cod, basa, or fresh turned-frozen fish
- 150 g raw king prawns optional
- 2 bell peppers 1 red, 1 yellow
- 1 large red onion
- 1 head of garlic
- 1 fresh red chilli
- 1 lemon or lime
- 1 sprig fresh coriander
- 1 thumb-sized piece of fresh ginger
- 1 tsp Ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp cayenne pepper or chilli flakes
- 1 tsp turmeric
- 1 tin full-fat coconut milk
- 1 tin chopped tomatoes
- 1 fish or vegetable stock cube
- 2 tbsp extra virgin olive oil
- 1 head of cauliflower for low-carb rice or fragrant rice (e.g. Lime & coriander or jasmine rice)
Instructions
Marinate the Seafood
- Cut the fish fillets into large 2-inch chunks (keeping them large prevents them from breaking apart in the stew). Place in a bowl with:
- Juice of 1 lime
- 3 crushed garlic cloves
- Large pinch of salt and black pepper
- Set aside to marinate while you chop the vegetables (at least 15 minutes).
Sauté the Aromatics
- Heat 2 tbsp olive oil in a wide, shallow pot or deep frying pan over medium heat. Add:
- 1 sliced red onion
- 2 sliced bell peppers
- 2 minced garlic cloves
- 1 tbsp finely grated fresh ginger
- 1 finely chopped fresh red chilli
- Sauté for 6–8 minutes until soft and fragrant.
Bloom the Spices
- Push the vegetables slightly to the sides of the pan. Stir the following ground spices directly into the warm oil in the center and fry for 45 seconds until aromatic:
- Add: 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp cayenne pepper (adjust to preferred heat), 1/2 tsp ground turmeric
Build the Deep Broth
- Pour in: 1 tin (400g) chopped tomatoes,1 tin (400ml) full-fat coconut milk and 1 crumbled fish or vegetable stock cube
- Add the tin (400g) of chopped tomatoes
- Stir everything together, bring to a gentle simmer, and let it bubble uncovered for 5 minutes to allow the flavours to marry and reduce slightly.
Poach the Fish
- Nestle the marinated fish pieces (and prawns, if using) directly into the bubbling sauce. Pour any remaining lime juice marinade from the bowl into the pot.
- Cover with a lid, reduce the heat to low, and simmer gently for 8–10 minutes. Do not stir with a spoon during this step—gently shake the pan if needed to ensure the fish is submerged.
Finish & Serve
- Remove from heat. Taste the broth and adjust salt or add an extra squeeze of lime juice if needed. Scatter generously with chopped fresh coriander and serve immediately.
