Brazilian Fish Stew

22 Ratings
  • 5 5
  • 4 5
  • 3 6
  • 2 5
  • 1 1

“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

Web, Unknown origin

Gallery

Recipe Summary test

prep:
25 mins
total:
45 mins
Servings:
8
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

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

Advertisement

Reviews (7)

22 Ratings
  • 5 5
  • 4 5
  • 3 6
  • 2 5
  • 1 1
Martha Stewart Member
08/26/2019
I did not bother looking for fresh cayenne pepper. I used 1/2 tsp. of the brand in the baggies in the Hispanic aisle. I can't afford fish more expensive than tilapia so I used that instead. I have an electrolyte disorder so I ate it with boiled potato instead of rice, but I know this has enough potassium in it that I could eat this over rice without a problem. It was absolutely delicious. I hate lean meats in recipes with little fat in them so the coconut milk made the fish so much more palatable without being heavy, either.
Martha Stewart Member
01/02/2015
I'd like to try this tonight, but how much is 1.5 PINTS of fish? Isn't that a measurement for liquid?
Martha Stewart Member
10/28/2014
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.
Advertisement
Martha Stewart Member
10/24/2014
My husband and I really enjoyed it. It is so delicious. Nice way of cooking fish.
Martha Stewart Member
11/19/2012
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.
Martha Stewart Member
11/30/2011
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!
Advertisement
Martha Stewart Member
04/27/2010
delicious =-)
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/02/2021