Brazilian Seafood Stew Recipe

Name: Brazilian Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 yellow bell pepper, diced; 2 roma tomatoes, seeded and diced; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 1/2 serrano chiles, seeded and minced; 3 cups fish stock or bottled clam juice; One 14 1/2 ounce can coconut milk; 6 scallions, white and light green parts only, thinly sliced; 3/4 pound sea scallops; 3/4 pound monkfish fillets, cut into 1-inch dice; 3/4 pound rock shrimp, shelled and deveined; Salt and freshly ground pepper; Juice of 1 lime; 2 tablespoons dende oil (optional); 1/3 cup loosely packed cilantro leaves, coarsely chopped; 1/3 cup toasted coconut strips, for garnish; 2 limes, separated into sections and diced; Fried plantains and white rice for serving (optional)

Servings: persons

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
2 roma tomatoes, seeded and diced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 serrano chiles, seeded and minced
3 cups fish stock or bottled clam juice
One 14 1/2 ounce can coconut milk
6 scallions, white and light green parts only, thinly sliced
3/4 pound sea scallops
3/4 pound monkfish fillets, cut into 1-inch dice
3/4 pound rock shrimp, shelled and deveined
Salt and freshly ground pepper
Juice of 1 lime
2 tablespoons dende oil (optional)
1/3 cup loosely packed cilantro leaves, coarsely chopped
1/3 cup toasted coconut strips, for garnish
2 limes, separated into sections and diced
Fried plantains and white rice for serving (optional)

1
Heat the olive oil in a large, heavy soup pot or Dutch oven over low heat.
2
Add the onion and all the bell peppers and sweat about 5 minutes, or until nicely softened.
3
Stir in the tomatoes, salt, pepper, and chiles and cook about 2 minutes more.
4
Pour in the fish stock and coconut milk and bring to a boil over medium-high heat.
5
Reduce to a simmer and cook 10 to 15 minutes, stirring occasionally, until the peppers are tender.
6
Add the scallions and all the seafood and season with salt and pepper.
7
Cover and simmer 5 to 7 minutes, lifting the cover twice to stir gently.
8
Add the lime juice, dende oil, and cilantro and simmer for 2 minutes longer.
9
Ladle into large bowls and garnish with the toasted coconut strips and diced lime.
10
Serve with fried plantains and white rice on the side.

288

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 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, diced, 1 red bell pepper, diced, 1 green bell pepper, diced, and more.

Yes, Brazilian Seafood 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 Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions