Elizabeth's Brazilian Seafood Stew

Dive into the vibrant flavors of coastal Brazil with "Elizabeth's Brazilian Seafood Stew," a comforting and aromatic dish that's bursting with tropical flair. This hearty stew combines tender chunks of white fish, succulent shrimp, and a rich, velvety broth made from coconut milk and fish stock, perfectly infused with lime juice, garlic, and the subtle heat of chili peppers. Colorful bell peppers and fresh Roma tomatoes add a delightful vegetable medley, while a touch of optional palm oil lends an authentic Brazilian essence. Finished with a sprinkle of fresh cilantro, this one-pot wonder is both nourishing and exotic, served best over a bed of fluffy white rice. With its harmonious blend of freshness and creaminess, this Brazilian-inspired seafood stew is a show-stopping recipe that will transport your taste buds straight to the tropics.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 4 Garlic cloves, minced
• 2 medium Bell peppers (red, yellow, or green), thinly sliced
• 4 Roma tomatoes, diced
• 1 can Coconut milk
• 1.5 cups Fish stock or vegetable stock
• 2 tablespoons Palm oil (optional, for authentic flavor)
• 2 tablespoons Lime juice
• 1 teaspoon Chili pepper or red pepper flakes
• 0.25 cup Fresh cilantro, chopped
• 1 pound White fish fillets (such as cod, sea bass, or halibut), cut into chunks
• 1 pound Raw shrimp, peeled and deveined
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked white rice, for serving

Directions

Step 1

Heat a large, heavy-bottomed pot over medium heat and add the olive oil.

Step 2

Once the oil is hot, sauté the chopped onion until softened and translucent, about 3-4 minutes.

Step 3

Add the minced garlic and cook for another minute, stirring frequently to avoid burning.

Step 4

Stir in the thinly sliced bell peppers and cook until softened, about 5 minutes.

Step 5

Add the diced tomatoes to the pot and cook for another 3-4 minutes, allowing the tomatoes to break down slightly.

Step 6

Pour in the coconut milk and fish stock, and stir well to combine.

Step 7

If using palm oil, stir it into the stew at this point to enhance the flavor.

Step 8

Season the base with lime juice, chili pepper or red pepper flakes, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 9

Once the liquid is simmering, gently add the chunks of white fish and cook for 5 minutes, being careful not to stir too much to avoid breaking the fish apart.

Step 10

Add the shrimp to the pot and simmer for another 5-6 minutes, or until the shrimp are pink and fully cooked.

Step 11

Taste the stew and adjust seasoning if needed. Stir in the fresh chopped cilantro right before serving.

Step 12

Serve the Brazilian seafood stew hot over a bed of cooked white rice. Garnish with additional cilantro and lime wedges, if desired.

Nutrition Facts

Serving size	(3474.2g)

Amount per serving	% Daily Value*
Calories	3021.2

Total Fat 81.9g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1099.1mg	0%
Sodium 3851.6mg	0%
Total Carbohydrate 331.2g	0%
Dietary Fiber 18.1g	0%
Total Sugars 55.7g
Protein 242.8g	0%

Vitamin D 907.2IU	0%
Calcium 691.2mg	0%
Iron 17.7mg	0%
Potassium 5189.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 32.0%

Carbs: 43.7%