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