Brazilian Seafood Stew
- Total Time: 1 hour
- Yield: 6 1x
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
- 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!
Always check for FfL-friendly ingredients.
We recommend wild-caught fish and organic ingredients when feasible.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Recipes
- Method: One Pot
Keywords: Seafood Stew, Brazilian Seafood Stew