New This Month

Brazilian Fish Stew


“I've gotta tell you, it is a bit on the spicy side, so feel free to reduce the cayenne peppers if you're not a spice lover. With white rice served alongside, this is a complete meal.” Emeril Lagasse

  • Prep:
  • Total Time:
  • Servings: 8


  • 2 1/2 pints red grouper, skin on, scaled and cut into 2- inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish)
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1 1/2 cups thinly sliced onions
  • 2 to 3 fresh cayenne chiles, stemmed, seeded, and roughly chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • One 14.5-ounce can diced tomatoes, with juices
  • 1/2 cup fish or chicken stock, or canned, low-sodium chicken broth, or water
  • 2 teaspoons salt
  • One 14.5-ounce can unsweetened coconut milk
  • 2 tablespoons chopped fresh cilantro
  • Steamed white rice, for serving


  1. Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.

  2. Heat a large saute pan over medium- high heat, and add the olive oil. Once it is hot, add the onions and cayenne peppers and saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste, diced tomatoes, stock, and 1 teaspoon of the salt, and stir well to incorporate. Bring the mixture to a boil. Season the fish with the remaining teaspoon of salt. Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.

  3. Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by steamed white rice.

Reviews Add a comment

  • halfdoc
    2 JAN, 2015
    I'd like to try this tonight, but how much is 1.5 PINTS of fish? Isn't that a measurement for liquid?
  • DearConcetta
    28 OCT, 2014
    Very easy to prepare, fast, tasty and satisfying. Couldn't find cayenne peppers in my local market, so used a teaspoon or so of crushed red pepper flakes. My family and I are working on adding more fish and good fats to our diet. Served it over cauliflower to make it "paleo" or "grain free" by processing raw cauliflower in food processor until it resembled rice. Placed @ 3 cups cauliflower in glass bowl with a sprinkle of salt and cooked in the microwave about 5 minutes.
  • Almu P
    24 OCT, 2014
    My husband and I really enjoyed it. It is so delicious. Nice way of cooking fish.
  • BunniKins
    19 NOV, 2012
    This stew is too delicious for words. It is so easy to make and incredibly fragrant. It's shot to the top of our weeknight light dining menu. 5 stars from me.
  • s4nte
    30 NOV, 2011
    Made this for dinner tonight. I used red snapper and added the grated zest of the limes to the finished dish along with the cilantro. Really yummy. Be careful not to over-stir once the fish is added because the fish will flake and crumble making the sauce look grainy and bumpy. I'll try this recipe using shrimp next time - sure to be delicious!
  • May_Moussli
    27 APR, 2010
    delicious =-)