EatSmarter exclusive recipe

Brazilian Fish Stewwith Coconut and Chiles

Brazilian Fish Stew - Brazilian Fish Stew - A dish with South American spirit: Spicy enough to heat you up!
Brazilian Fish Stew - A dish with South American spirit: Spicy enough to heat you up!


Calories:280 kcal
Preparation:45 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories280 kcal(14%)
Protein34 g(68%)
Fat7 g(9%)
Carbohydrates15 g(6%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER


For servings

3Onion (About 150 g)
4Garlic clove
3Bell pepper (Per 1 small yellow, red, green, each approx 125 g)
5Tomatoes (400 g)
2Red Chile pepper
1 stalkCelery (About 50 g)
2 tablespoonsVegetable oil
1 pieceGinger root at will
¾ cupsCoconut water
2 pintsChicken broth
1 tablespoonground Cumin seeds
1 bunchCilantro
14 ouncesfish fillet (Monkfish, cod or halibut)
1 bunchScallions if desired
7 ouncesShrimp (Without head and shell)


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1 Peel the onions and garlic. Finely dice onion and slice garlic thinly.
2 Wash, halve and remove seeds from peppers. Cut into small cubes.
3 Wash and core tomatoes. Cut into quarters and remove the seeds.
4 Wash chiles, halve lengthwise and remove seeds. Dice finely.
5 Wash celery and remove strings, if desired. Cut into cubes.
6 Heat oil in a large saucepan. Add onions, garlic, peppers and celery; sauté over medium heat until fragrant, about 4-5 minutes, stirring constantly. Add tomato and chiles; cook until fragrant, about 1 minute. Season with salt and pepper. Chop ginger finely; add to taste.
7 Add coconut water, broth and cumin; bring to a boil. Reduce heat and simmer until fragrant about 10 minutes. Juice the lime; add 3 tablespoons. Rinse cilantro, shake dry and pluck the leaves. Pat fish dry and cut into large pieces. Rinse green onions and slice thinly.
8 Add shrimp and fish; cover, and simmer on low heat until fish is cooked through about 5 minutes. Season with lime juice and garnish with cilantro and green onions.


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