This Brazilian Fish Stew is a light and fragrant fish stew with bags of flavour!
Oh I love it when I manage to get a fish dish on the table that everyone enjoys.
Chris generally complains when I tell him I’m cooking fish, and the kids will take it, but I know in their hearts they’re thinking about spag bol or a nice big lasagne.
This fish dish worked a treat though. Light, but also just a little bit creamy - with the addition of a good splash of coconut cream. Cooked up together with peppers, chopped tomatoes and plenty of spice and it makes a delicious (and low carb) meal in itself.
Being the carb queen that I am though (I lasted one very long and very grumpy day on Atkins), I like to serve mine with rice too.
If your kids are more adventurous with fish, why not try adding some prawns or even some mussels in there aswell – yummmmm!!
More Amazing Stews
Still hungry for more? Why not try one of these stews inspired by different countries around the world:
The Brazilian Fish Stew Recipe:
Brazilian Fish Stew
Ingredients
- 500 g (approx 4 fillets) mixed skinless and boneless salmon and haddock (or cod/pollack), roughly chopped
- ½ tsp salt
- 1 tbsp ground coriander - cilantro
- ½ tsp cumin
- ½ tsp paprika
- Juice of 1 lime
- 1 thumb-sized piece ginger - peeled and minced
- 2 cloves garlic - peeled and minced
- 1 tbsp olive oil
- 1 brown onion
- 1 red bell pepper - deseeded and chopped
- 1 yellow bell pepper - deseeded and chopped
- 1 tbsp brown sugar
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree/paste
- 120 ml coconut cream
To serve:
- Fresh coriander - cilantro to serve
- Boiled rice
INSTRUCTIONS
- Place the fish in a bowl with the salt, ground coriander, cumin, paprika, lime juice, ginger and garlic. Mix everything together and leave to marinate for 20 minutes.
- Heat the oil in a large frying pan and fry the onions on a medium heat for 5-6 minutes until soft. Add in the bell peppers and fry for a further 2-3 minutes, then add in the fish (including the marinade) along with the brown sugar, tinned tomatoes, tomato puree and coconut cream. Heat until nearly bubbling (don’t let it boil), then leave to simmer very gently for 7-8 minutes until the fish is cooked through.
- Serve topped with fresh coriander and boiled rice.
✎ Notes
Nutrition
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Steve says
Love the speed and simplicity of this dish. So easy to do after a days work.
Lee says
I added a tsp of chilli flakes -personally I think it was a little sweet so next time i’ll Only put half the brown sugar in
Dana says
I made this last night and liked it then, and am surprised how much better it is the next day. Next time I'll probably make the stew on day one, then next day put it back in a pot, heat through and add the fish. The fish only takes about three minutes to cook anyway.
I couldn't get yellow peppers so I used cubed butternut squash instead.
Alicia says
Just made this. It is very tasty. I like how the coconut milk gives an extra flavor I am not used to in typical fish stews I've made in the past. Only things I changed were: using only 1lb of salmon, its all I had. I also couldn't fine puree so I used tomato sauce instead. I added some broth after throwing it all together and realizing there wasn't going to be enough broth. Very good thank you for the recipe!
Alex says
Fish is one of fav dishes and this look great to try
Nicky Corbishley says
Hope you enjoy it Alex 🙂
Joshua Hampton says
I get a lot of complaints when I make fish stew for dinner too. But I like how creamy this Brazilian fish stew looks, and I can't wait to try it at home.
Nicky Corbishley says
Hope you enjoy it Joshua 🙂
Gerri says
Can I leave out the ginger and coconut cream and substitute just cream
Nicky Corbishley says
Hi Gerri, Yes you can, but the stew won't have quite as much of the Brazilian flavour.
I would just use cream if I was making more of an Italian sauce to serve with pasta.
George Crawford says
I was thinking of a fish soup or bisque for the weekend. This sealed the deal.