- Course: Main Course
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 96 Times
Can be made ahead of time.
This is a popular Brazilian stew, rich with creamy coconut milk. An authentic ingredient is palm oil (dendê), which lends a distinctive flavor and color, but you can use more olive oil instead.
1. Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, until tender but not browned. Add the tomatoes and the peppers. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the vegetables have softened and released their juices. Stir in the coconut milk and tomato paste and return to a boil. Season with salt and pepper.
2. Meanwhile, make the salsa. Mix all the ingredients together and spoon into a serving bowl. Set aside to allow the flavors to blend.
3. Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until the fish is opaque throughout. Do not overcook. Stir in the palm oil, if using.
4. Transfer the stew to a heated serving dish and sprinkle with the cilantro. Serve hot, with the salsa passed on the side.
Farofa de Dendê: To make this traditional side dish, heat 2 tbsp dendê oil in a frying pan over medium heat. Add 1 chopped onion and cook 5 minutes until tender. Add ½ cup manioc flour and 15 soaked drained, and finely chopped dried shrimp. Cook, stirring, until the flour is toasted, about 5 minutes.
Prepare, cool, and refrigerate the stew up through step 1 up to 1 day ahead. When ready to serve, heat and add the fish. The salsa can be made up to 1 day ahead, but stir in the chopped parsley at the last minute.
Nutritional information is based on 1/8 teaspoon added salt per serving.