Brazilian Fish Stew with Ling Cod poached in a flavorful spicy coconut tomato stew with red and yellow peppers and fresh lime.
Somewhere between red curry and bouillabaisse is a beautiful combination of tomato, coconut, turmeric, ginger and lime that makes this stew so delicious. Serve with fluffy basmati rice and extra lime to squeeze freshness all of the ling cod.
The traditional version calls for red palm oil, but if you don’t have it on hand try my go-to substitute. I like to blend smoked paprika and achiote powder together with oil to make a similar flavored oil.
Ingredients in Brazilian Fish Stew
- Fish – Ling Cod or your local fresh white flakey fish such as cod, mahi mahi or halibut.
- Lime – The juice and zest of a fresh lime.
- Peppers – Serrano, red and yellow bell pepper
- Onion – White onion.
- Tomato Paste – One tablespoon for beautiful color and flavor.
- Coconut Milk – A can of coconut milk.
- Turmeric – Freshly grated turmeric root.
- Ginger – Freshly grated ginger root.
- Brown Sugar – Just a teaspoon of brown sugar to add a hint of sweetness.
- Salt – I use pink Himalayan salt.
- Red Palm Oil – If you have red palm oil use that or use the following ingredients to create a similar oil:
- Smoked Paprika – Good smoked paprika.
- Achiote powder – Ground annatto that is a red color and is found in the Mexican aisle of grocery.
- Olive Oil – A good neutral olive oil.
Related Recipes
Snapper in Spicy Tomato Broth cornmeal crusted and lightly fried in a simple Mexican inspired tomato broth. A quick and simple recipe packed with flavor. Macadamia Crusted Snapper in Smoky Mango Sauce is crunchy, buttery tropical goodness. Serve this on a special night. Penn Cove Mussels in Red Curry Broth are a great starter or light meal. Make sure you have a crusty baguette to soak up the flavorful coconut curry broth.
Brazilian Fish Stew
Ingredients
Method
- Combine lime juice, zest and salt. Coast each side of ling cod and let sit while you make the stew.
- Combine smoked paprika, achiote powder and olive oil in a small bowl. Set aside.
- Heat a large pan with high sides to medium high heat. Add Red Palm Oil to the pan. Then add onion, red and yellow bell peppers and serrano. Stirring for 1-2 minutes. Add tomato paste and combine well. Now add remaining ingredients. Place fish into stew and simmer for about 4-5 minutes or until fish is just cooked through and opaque.
- Serve in bowls with steamed rice, cilantro and lime.
