Brazilian Fish Stew Recipe

Name: Brazilian Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds boneless fillets of any firm whitefish; 1/2 pound small shrimp, peeled, deveined, and tails removed; 3 cups canned tomatoes, coarsely chopped; 2 cups chopped onions; 1/4 cup chopped fresh cilantro; 1 tablespoon minced garlic; 1 jalapeno, stemmed, seeded, and chopped; 1/4 cup fresh lime juice; 3 tablespoons vegetable oil; Salt and pepper, to taste; 1 red bell pepper, stemmed, seeded, and diced; 1 green bell pepper, stemmed, seeded and diced; 1/2 cup fish stock or water

Servings: persons

2 1/2 pounds boneless fillets of any firm whitefish
1/2 pound small shrimp, peeled, deveined, and tails removed
3 cups canned tomatoes, coarsely chopped
2 cups chopped onions
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1 jalapeno, stemmed, seeded, and chopped
1/4 cup fresh lime juice
3 tablespoons vegetable oil
Salt and pepper, to taste
1 red bell pepper, stemmed, seeded, and diced
1 green bell pepper, stemmed, seeded and diced
1/2 cup fish stock or water

1
Cut the fillets into bite-size pieces.
2
Cut the shrimp in half lengthwise.
3
Place in a shallow, nonreactive bowl and set aside.
4
Combine the tomatoes, onion, cilantro, garlic, chile, lime juice, oil, salt and pepper in a food processor fitted with the metal blade.
5
Process until smooth.
6
Pour over fish and allow to marinate for 1 hour.
7
Place marinated fish in a heavy saucepan over medium heat.
8
Add the bell peppers and fish stock.
9
Bring to a boil.
10
Lower heat and simmer for about 10 minutes or until fish is cooked through.
11
Serve immediately with rice, if desired.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 pounds boneless fillets of any firm whitefish, 1/2 pound small shrimp, peeled, deveined, and tails removed, 3 cups canned tomatoes, coarsely chopped, 2 cups chopped onions, and more.

Yes, Brazilian Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brazilian Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions