Imagine a steaming bowl of Brazilian Fish Stew with Coconut and Tomatoes, where the aroma of fresh herbs mingles with the sweetness of coconut milk, inviting you to indulge in its tropical embrace. Tomato Mozzarella Potato Gratin This dish isn’t just a meal; it’s a comforting hug on a rainy day, transporting you straight to the sun-soaked beaches of Brazil with every tantalizing spoonful.
Now, if you’re like me and have ever tried to impress friends with your culinary skills only to set off the smoke alarm instead, fear not! This Brazilian Fish Stew is as forgiving as it is delicious, making it perfect for cozy dinners or adventurous gatherings where you want to show off without burning down your kitchen.
Why You'll Love This Recipe
- The Brazilian Fish Stew with Coconut and Tomatoes is not only easy to prepare but also bursts with flavor that will leave everyone asking for seconds
- Its vibrant colors make it a feast for the eyes as well as the palate
- Plus, it’s adaptable—feel free to swap in any fish or seafood you have on hand
- This dish is ideal for family dinners or when entertaining friends, bringing a touch of exotic flair to your table
This dish has dazzled my friends at many dinner parties, often prompting them to ask for the recipe right after one bite. Vegetarian Greek Pita Nachos.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Fresh White Fish: Use firmer white fish like cod or halibut to ensure it holds up during cooking.
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Coconut Milk: Opt for full-fat coconut milk for richness; it adds creaminess that balances the stew beautifully.
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Cherry Tomatoes: These sweet little gems burst with flavor; they add both color and sweetness.
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Onion: A finely chopped onion will provide a base flavor; cook until translucent and fragrant.
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Garlic: Fresh garlic cloves bring depth; crush them for maximum flavor infusion.
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Fresh Cilantro: This herb adds brightness; sprinkle it on top just before serving for an aromatic finish.
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Lime Juice: A splash of lime juice at the end brightens the stew and balances flavors perfectly. High Protein Key Lime Yogurt Bark.
For the seasoning:
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Red Pepper Flakes: Adjust according to your spice preference; they add a nice kick without overpowering.
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Salt and Pepper: Essential seasoning that elevates all flavors; season generously but taste as you go!
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this crispy shrimp balls recipe recipe.
Let’s Make it together
Sauté the Aromatics: Begin by heating a tablespoon of oil in a large pot over medium heat. Add chopped onions and sauté until they’re soft and start turning golden brown, about 5 minutes. The aroma should be simply heavenly by now!
Add Garlic and Spices: Toss in minced garlic along with red pepper flakes. Stir everything together until fragrant—this usually takes about 30 seconds. Your kitchen will smell irresistible!
Introduce Tomatoes and Coconut Milk: Pour in those juicy cherry tomatoes and creamy coconut milk. Bring this mixture to a gentle simmer while stirring occasionally. Let it bubble away for about 10 minutes until tomatoes soften.
Add the Fish Fillets: Carefully place your white fish fillets into the simmering stew. Ensure they are submerged in that luscious sauce. Cook gently for about 8-10 minutes until the fish flakes easily with a fork.
Finish with Lime Juice and Cilantro: Once cooked, remove from heat and add freshly squeezed lime juice along with chopped cilantro. Stir gently but thoroughly—this step brightens up all those rich flavors!
Enjoy your Brazilian Fish Stew with Coconut and Tomatoes while it’s hot. Serve alongside crusty bread or fluffy rice to soak up every drop of that magical sauce! Rice Paper Spanakopita.
You Must Know
- Brazilian fish stew with coconut and tomatoes is not just a dish; it’s a hug in a bowl
- The creamy coconut melds beautifully with the fresh fish and vibrant tomatoes, creating an irresistible aroma that fills your kitchen
- Serve it with rice for a comforting meal that brings everyone together
Perfecting the Cooking Process
Start by sautéing aromatics like garlic and onion for maximum flavor. Sear the fish briefly before adding coconut milk and tomatoes, allowing everything to simmer together perfectly.
Add Your Touch
Feel free to swap fish types or add veggies like bell peppers and spinach for extra nutrition and color. A sprinkle of lime juice can brighten the flavors remarkably.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to preserve the fish’s tenderness without overcooking it.
Chef's Helpful Tips
- To achieve the best flavor, use fresh fish instead of frozen whenever possible
- Don’t skip on simmering time; it allows flavors to develop beautifully
- Adding chili flakes can give your stew a delightful kick, elevating the experience even more
Sharing this dish with my friends was unforgettable; they raved about how it transported them straight to Brazil, one spoonful at a time.
FAQ
What type of fish works best for Brazilian fish stew with coconut and tomatoes?
For more inspiration, check out this crab stuffed mushrooms recipe.
Firm white fish like cod or tilapia is ideal due to their texture.
Can I make Brazilian fish stew with coconut and tomatoes ahead of time?
Yes, prepping it early enhances flavors but reheat gently to avoid overcooking.
What should I serve alongside Brazilian fish stew with coconut and tomatoes?
Serve it over steamed rice or with crusty bread for a satisfying meal.
Brazilian Fish Stew with Coconut and Tomatoes
- Total Time: 35 minutes
- Yield: Serves 4
Description
Indulge in a comforting bowl of Brazilian Fish Stew featuring fresh fish, creamy coconut milk, and vibrant cherry tomatoes. This delightful dish bursts with tropical flavors and is as easy to prepare as it is impressive. Perfect for cozy dinners or gatherings, each spoonful transports you to the sun-drenched beaches of Brazil. Enjoy this stew served hot, alongside crusty bread or fluffy rice, making it a feast for both the eyes and palate.
Ingredients
- 1 lb fresh white fish (cod or halibut)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup cherry tomatoes, halved
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and golden (about 5 minutes).
- Stir in minced garlic and red pepper flakes; cook for an additional 30 seconds.
- Add cherry tomatoes and coconut milk; bring to a gentle simmer for 10 minutes until tomatoes soften.
- Gently place the fish fillets into the stew, ensuring they are submerged. Cook for 8-10 minutes until the fish flakes easily with a fork.
- Remove from heat and stir in lime juice and cilantro just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 400
- Sugar: 6g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
