Rating: 4.57 stars
21 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.

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  • Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.

  • Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

Nutrition Facts

442 calories; protein 46.5g; carbohydrates 17.6g; fat 21g; cholesterol 143.2mg; sodium 267.9mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
11/06/2007
This is a wonderful stew. I have made it with all kinds of seafood mixes and it always turns out delicious. I usually use clam juice instead of fish stock as I don't have the fish stock readily available. I have also tried it on occasion without the coconot milk; it is not traditional but it gives it a lighter almost Mexican flavor and is quite good as well. Read More
(11)

Most helpful critical review

Rating: 3 stars
07/27/2011
Pretty good but still lacking in the strong flavor I was looking for Read More
(3)
21 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/06/2007
This is a wonderful stew. I have made it with all kinds of seafood mixes and it always turns out delicious. I usually use clam juice instead of fish stock as I don't have the fish stock readily available. I have also tried it on occasion without the coconot milk; it is not traditional but it gives it a lighter almost Mexican flavor and is quite good as well. Read More
(11)
Rating: 5 stars
11/04/2007
I made minor changes but the recipe stayed basically the same. I used crab stock by boiling the left over crab shells from a King Crab Dinner. I also added scallops and mussels and used 4 times as much stock to make the dish soupier. I also used 1.5 times as much coconut mild and a little hot currey paste. Read More
(6)
Rating: 4 stars
07/15/2009
I adjusted this recipe just slightly for my husband's taste. He doesn't like spicy at all so I couldnt really use any peppers. I altered the recipe with 1 1/2 tsp of dried red pepper instead...so it provided the needed heat but not the major intensity. I also used Talapia as my fish and as we are Muslim we always use halal products as well so I used a halal fish stock cubes for my broth. For the coconut milk I used the coconut WATER instead! We had recently opened a coconut & i had saved the water in an ice cube tray for use in curries in lieu of milk-- So we ended up with this really nice tropical style dish with a slight hint of the coconut & peppers--none of it too overwhelming--all of the flavors blended SO well!!!! and yet it was very much unlike anything he had eaten in the past! He really enjoyed this & has requested I prepare this again in the future! Read More
(5)
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Rating: 5 stars
04/24/2009
I followed recipe exactly except couldn't find fish stock so I just used water instead and the tomatoes aren't in season so I substituted with a can of diced tomatoes. It was delicious. The flavors blended perfectly...not too much spice...not too little. I would make this again. Read More
(5)
Rating: 5 stars
07/22/2011
I made this as part of my family Easter Sunday Lunch. I didn't have an Dende Oil and I spiced it WAY down so my kids could partake of the meal. It was so tasty and so flavourful that almost everyone (including my kids) had seconds AND they ate it alone almost like a soup/broth. I will definitely make this again and again! Read More
(3)
Rating: 5 stars
12/20/2012
This is a really easy to follow version of the Brazilian stew. I highly recommend using the dende (palm) oil it gives the stew a wonderful flavor you won't have with another oil. It is that flavor that makes this stew something different from any other seafood stew. I serve it with coconut milk rice and cilantro....very tasty! Read More
(3)
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Rating: 1 stars
06/14/2010
Not impressed at all! I followed this recipe pretty close and it seriously lacked flavor. The only thing I did differently was used clam juice instead of the fish stock as I could not find it. As I was cooking this dish I just knew it was going to be a hit. It looked good and smelled great. But was a big disappointment. I will not be making his again. Read More
(3)
Rating: 3 stars
07/26/2011
Pretty good but still lacking in the strong flavor I was looking for Read More
(3)
Rating: 5 stars
02/01/2010
This was such a different dish. All the unique flavours combined were great! it! Will make this again for sure! Read More
(3)