← Back to Search Results
Brazilian, Latin American
Fish in Coconut Stew

Photo by:
Comments: 2
 

Recipe

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.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 35 Mins

Ingredients

  • 4 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 ripe tomatoes, skinned, seeded, and chopped
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 cup canned coconut milk
  • 1 tbsp tomato paste
  • Salt and freshly ground black pepper
  • 1¾ lb (800g) firm white fish, such as cod and snapper, cut into large chunks or strips
  • 3 tbsp palm oil (optional)
  • 1 tbsp chopped cilantro

For the salsa:

  • 1 ripe tomato, skinned, seeded, and chopped
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lime juice
  • 1 tbsp vegetable oil
  • 1 tbsp chopped parsley
  • 1 tsp hot pepper sauce

Directions

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.

Variation:

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.

Notes

Prepare ahead:

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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

574kcal (29%)
76mg (8%)
74mg (123%)
94mcg RAE (3%)
1470mg
117mg
39g
7g
3g
15g
86mg (29%)
453mg (19%)
20g (102%)
41g (63%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • shwillary

    10.15.13 Flag comment

    I totally bastardized this recipe but it was pretty good - I toasted about 6 oz of fideos before adding coconut milk, along with steeping a stalk of lemongrass and other adaptions. It was a great inspiration!

  • Barquinho

    01.11.10 Flag comment

    In Brazil, this is called Moqueca. Like the gumbos of Louisiana, each region and within the regions, each household makes a different version. I would only add that you might want to use a coconut milk with no added sugar and beware that dende can stimulate the lower GI. I prefer to use olive oil. Also, using a bit of lime juice and creole seasoning on the fish prior to cooking gives it a little zest that is missing.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
martin-yans-china Martin Yan's China
by Martin Yan
living-raw-food Living Raw Food
by Sarma Melngailis
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
food-to-live-by Food to Live By
by Myra Goodman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
west-coast-cooking West Coast Cooking
by Greg Atkinson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?