Brazilian Fish Stew

Brazilian Fish Stew

I almost feel like this recipe needs an immediate disclaimer, as I have a few Brazilian friends who may throw their hands up in despair when they read this recipe.  I know NOTHING about Brazilian food, so my huge apologies if this is far from a traditional Brazilian Fish Stew.

This recipe came about as we recently purchased lots and lots of fish, and my tiny apartment freezer is jam packed.  I needed an exciting fish recipe which didn’t scare me (my avid readers know that I love fish but cooking it scares me as it can go wrong very easily!)  Brazilian Fish Stew is my new go-to recipe for fish.  It was absolutely delicious, incredibly easy and I already had all the ingredients.

I will let you into a secret…..this is my favorite type of recipe, one that sounds extremely complicated and decadent yet requires minimal effort on my part.  You could make this for a dinner party, the guests would all be incredibly impressed and you would not even break a sweat!  The only slight challenge with the recipe is that it cooks quite quickly so advance preparation is important.

The other thing I like about this recipe is that you could probably use almost any fish or seafood in it, you would just have to alter the cooking times accordingly. Try it with a different fish/seafood combination and let me know how it goes?


Wash and dry your fish/seafood.  Place the fish/seafood in a bowl, add the lime juice and the salt and stir.  Set aside to marinate while you are getting the rest of the ingredients ready.


Heat a large pan at medium- high heat, and add the coconut oil, the onions and the garlic and cook, stirring often, until the onions are translucent, around 3 to 4 minutes.


Add the bell peppers and continue to cook for a further 5 minutes

Brazilian Fish Stew

Add the coconut milk, the tomato paste, the diced tomatoes, Sriracha and chili sauce and the chicken/fish stock. Stir, ensuring that all the ingredients are mixed well, allow to simmer on a medium heat for a further 5 minutes.

Brazilian Fish Stew

Add the mushrooms and all the fish/seafood (I also added the cilantro at this stage, but if you are using fresh leaves add them as you serve), stir all the ingredients and then cook with a lid on the pan for a further 5-10 minutes until the fish is cooked and beginning to flake.

Brazilian Fish Stew

Serve immediately in large bowls, with bread for dipping, or over rice.

Brazilian Fish Stew


1 1/2 lbs white fish/seafood, washed, cut into 2- inch pieces (I used mahi-mahi, flounder and shrimp)

3 tablespoons freshly squeezed lime juice

3 tbsp coconut oil (or olive oil)

1 medium onion, thinly sliced

1 tbsp Sriracha hot chili sauce

1 tbsp fresh chili paste

3 garlic cloves, crushed

2 tablespoons tomato paste

1 14.5-ounce can diced tomatoes, with juices

3/4 cup chicken or fish stock (I used chicken!)

2 teaspoons salt

One 14.5-ounce can unsweetened coconut milk

3 bell peppers, sliced thinly

8 mushrooms, sliced thinly

2 tablespoons chopped fresh cilantro (I used the fresh stuff in a tube, it costs less and keeps better, but sadly doesn’t look as pretty!)

Steamed white rice, for serving (optional, I served ours with bread to dip in the wonderful sauce!)

Adapted from:

6 thoughts on “Brazilian Fish Stew

  1. Sharon says:

    My husband would love this! He’s from the Virgin Islands and miss the abundance of fish that is there. I’m going to try this and will probably use Talipia. Pinning this for sure so that I don’t lose the recipe.


    • Ruth Cataldo says:

      I loved it, tasted like food from our favorite Thai restaurant…and it was so simple! Thanks for the encouragement, Linda!


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