This impressive and easy Brazilian Seafood Stew can use any fish you have on hand or is flavored with coconut milk or fresh ingredients.
We love it when we manage to create a fish dish that has a pop of flavor that everyone enjoys. Fish is such a versatile ingredient, and this recipe helps show yet another way it can be used to add variety to your diet. Coconut milk, peppers, and onion give this stew an authentic Latin-American flair, while the fish adds the perfect punch of protein. This dish is light, yet creamy, and has just the right amount of spice. It’s very simple to make, with just a few ingredients, and is a nice change from most coconut-based recipes.
This stew has such big flavor yet comes together so quickly that it’s almost too good to be true.
Can I use a combination of fish or seafood?
Sure, you can choose one or use a combination of fish and seafood in this recipe. Basically, whatever fish you have on hand.
Can I substitute a tomato or a can of tomatoes for the Rotel tomatoes?
Yep, we’ve made this recipe before using a fresh diced tomato but found the ease and flavor of Rotel tomatoes worked best for busy weeknights.
So you can toss your stew together quickly, consider chopping your garlic, ginger, onions, and peppers on your meal prep day or the day before.
Pre-chopping, cutting, or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights. We know, we know, we’re always talking about meal prep, but it truly is the holy grail to healthy eating!Print
Fish is such a versatile ingredient, and this recipe helps show yet another way it can be used to add variety to your diet. Coconut milk, peppers, and onion give this stew an authentic Latin-American flair, while the fish adds the perfect punch of protein. This stew has such big flavor yet comes together so quickly that it’s almost too good to be true.
- 1 & 1/2 pounds any white fish, shrimp or salmon
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped (about 1 & 1/2 cups)
- 2 tablespoons minced garlic
- 1 teaspoon minced ginger
- 2 large bell peppers, chopped
- 1 teaspoon paprika
- 1 (10 oz.) can rotel tomatoes
- 1 (32 oz.) carton vegetable broth
- 1 (13.5 oz.) can unsweetened coconut milk
- 1 cup brown rice
- 1 lime, cut into wedges
- green onion
- red pepper flakes
- Cut fish into 1 inch cubes.
- In a large pot add olive oil, onion, garlic, ginger, peppers, and paprika. Sauté on medium heat for 5 minutes. Add Rotel tomatoes, vegetable stock, coconut milk, and rice, stir. Bring to a boil, cover, and reduce to a simmer. Simmer for 30 minutes. Add fish and simmer for an additional 10-13 minutes (depending on the thickness of fish), until the fish is fully cooked.
- Add stew to a bowl and serve with a lime wedge and optional garnishes. Enjoy!
- Serving Size: 6
Keywords: Seafood Stew, Brazilian Seafood Stew