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.

No additional tips available.

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

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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.

Brazilian Fish Stew

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