I left them with Joe and crew, so I didn’t have any good shrimp when I remade my Caribbean fish stew back home. Next time I make it, I'll try it with tofu. I substituted cod for ling fish which held up really well. The keys have a special place for us as we got married in Islamorad, sportfishing capital. Just keep in mind when using pollack that pollack is not a firm sort of fish and will only need to spend minutes in the hot stew before it is cooked. Chop the onion and the garlic cloves very finely. My only notes were I used a bit more green pepper and added a handful of halved Portobello mushrooms directly under the fish before cooking. I can send you a sprig if you want. I will definitely be making this again. Chop the onion finely. Delicious and flavorful! It’s traditionally served over rice with lime and cilantro. Using fresh fish and prawns would be the ideal way of cooking this dish. I’m adding this to my list of easy stews. Dec 28, 2019 146 Comments ★★★★★ 4.9 from 62 reviews. Its vibrant red color is the product of a high concentration of beta carotene. Like many others have said, I found it hard to stop eating! Serve it with rice, farofa de dendê, and fried plantains. Then add chopped … While the vegetables are cooking cut the cod into larger chunks, if necessary. Saute the onion and the bell peppers for about 8 to 10 minutes or until soft. However, if I was only to make this stew when I am able to buy fresh cod and shrimps around here then I would not be making this very often at all. Serve with rice or crusty bread to mop up all the juices. Season the pieces with salt and pepper. Mix and bring to a simmer and add tomatoes. This was so super easy and everyone even the kids enjoyed. For today’s recipe, I used cod slices from a whole (rather small) cod, which I cut into pieces without making fillets, so the spine of the fish was still present. Moqueca, a traditional Brazilian fish stew, takes different forms throughout the country; this version, from Bahia, originally made with a local fish, is enriched with coconut milk and palm oil, a traditionally West African cooking fat. Follow me on Instagram and on Facebook. My recipe is a nod to these, but I’m not aiming for a traditional anything here, just a damn good fish stew. Garnish with the chopped cilantro and serve. Once hot, add the fish with its marinade and cook until the liquid is nearly evaporated, 15–30 seconds. Add onion and salt, and sauté 2-3 minutes. Nestle the fish in the flavorful coconut stew, pouring the remaining marinade over the fish and into the stew, and either continue cooking stove top, spooning the flavorful liquid over the fish for about 3-5 minutes ( until the desired doneness) or for thicker cuts, place in a 350F oven, for 8-10 minutes. By Hank Shaw on April 16, 2020, Updated June 9, 2020 - 8 Comments. This version hails from Salvador, a bustling city on the coast of Brazil, just north of Rio de Janeiro that offers up delicious seafood prepared using African influences and techniques. It was not a conscious thing to make a Brazilian shrimp stew recipe at any time, it just happened one time when making the fish stew for the probably 6th or 7th time. Bring to a boil, turn the heat down and simmer, well covered, for about 18-20 minutes or until tender. 1 red bell pepper (cut into /2-inch dice), 1 stalk of lemongrass (tough outer leaves discarded and stalk smashed), 3 tomatoes (halved, seeded and cut in 1/4-inch dice), 1 ½ pounds large shrimp (shelled and deveined), 12 cilantro leaves (plus 1 tablespoon chopped cilantro), ½ pound skinless grouper fillet (cut into 1-inch pieces), Back to Bahian Seafood Stew with Coconut and Tomato. Place some rice into a deeper plate, add the fish stew on top and sprinkle with chopped coriander. Rice cooked in coconut milk is especially good with this stew. Add. We made it 3 hours ahead and let the flavors set and warm just before serving. However, I do recommend a fish stock. Totally adding this to my regular repertoire. Funny. Serve immediately. Hey there. I did- and you can use either ground cumin or whole seed. 496 calories; protein 44.5g 89% DV; carbohydrates 14g 5% DV; fat 29.4g 45% DV; cholesterol 97.6mg 33% DV; sodium 352.4mg 14% DV. Rate this recipe It seems like every culture with a coastline has their version of a seafood stew. This simple recipe for Brazilian Fish Stew is easy to make and takes about 25-30 minutes, perfect for busy weeknights! So good, you will end up using this recipe not only for serving with this stew, but also to serve it with other dishes as well. ★☆. METHOD. More Seafood Recipes. Oh, I just hope many of you will cook this dish, it is just too good to miss. Cover skillet, turn heat to low, and cook until fish flakes easily with a fork and stew is thickened, about 1 hour. In a large bowl, combine the garlic, lemon juice, and salt. I used a mixed bag of frozen bell peppers and onions and frozen cod from sams I served it with warm corn tortillas. Use black cod, halibut, sea bass, black cod, escolar or any firm white fish ( or shrimp) you like. Place in a bowl. The over 4 million slaves influenced strongly not only the Brazilian cuisine, but the entire Brazilian culture. Crusty bread makes a nice vehicle for left-over pan juices. I did it with shrimp, next time I’ll try fish. We enjoyed this with a simple green salad, dressed with lemon, olive oil and salt and rice. Serve with rice. We always serve the fish stew with Brazilian rice and we love having lots of this flavorful broth to soak the rice. I used Escolar that I bought frozen, thawed in fridge for a couple of hours, and cut beautifully into cubes as it was still partially frozen while starting the recipe. I used two 15 oz. I have often made the stew with salmon fillets instead of cod. Reproduction in whole or in part without permission is prohibited. It starts with seasoning the fish. ★☆ Just remember that if you are using a delicate fish, add it in the last 5 minutes so it does not disintegrate. I've mentioned a ton of possible substitutions above, so that should get you set for using what you have around. © Copyright 2020 Meredith Corporation. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. It's so easy and delicious! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE. If using prawns or shrimps also add them to the stew during the last minutes of the cooking time. Add the water or vegetable stock and some salt. It was amazing with the lime and cilantro! I added extra lime and lime zest, and paired it with “Easy Coconut Lime Rice.” I had bought great rustique bread to dip in it, and OMG.