Brazilian Fish Stew Recipe

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Most Helpful Positive Review

Mar 17, 2010

Fabulous stew. I would recommend a few tweaks: The listed amount of bell peppers is a bit much. Half the amount of bell peppers is more than enough. I'd also do half red, half yellow bell peppers for added color. As well, I'd recommend a fish that is more firm/less flaky than tilapia. I used cod and it turned out great. Finally, a pinch of chili flakes for an extra bit of zing.

—TheTDot

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Most Helpful Critical Review

Dec 14, 2010

I reduced the cumin and only marinated about half an hour. Flavor was very mild, but I enjoyed it. Partner did not...totally my fault...was too bland for him. Next time will use full amount of spices, and marinate one hour. It's hard to find the heat level we will both enjoy

—bagelbroad

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256 Ratings

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Mar 02, 2009

This recipe was excellent. It was relatively easy to make and didn't take much time. I used more than the recommended lime which I would suggest. This fish stew could have as easily passed as a Thai recipe. If you like Thai food try this dish. I am also going to make this again substituting the fish with shrimp or chicken.

—hassmurphy

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Oct 20, 2010

I'm from Brazil, and this is one of my fave dishes. I personally don't use garlic on fishes... It kind of is a bit "too much". Also, that amount of pepper is used by Northern people more than at other parts of the country., but if you like it... :)

—Tuttifruttigirl

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Apr 24, 2009

This is more like 4.5 stars. I have a local place here that does this style cooking in a muqueca (clay pot) I don't have a clay pot but still wanted to make it and found this recipe to closest to what my restaurant does. I made this with mahi. It held up very well in the pot. I would suggest using it since other fish may flake easy. I didn't have actual cumin but added a dash of adobo which does. I also added chopped green onion for more color. I only used 1 red bell pepper. I wouldn't think you would need more then 2 peppers cause they tended to take away from the coconut milk flavor. I served it over some basmati rice and garlic bread for dipping and we were happy!

—Julie

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Oct 20, 2010

Yum! My recommended changes are: replace tilapia with cod, esp. dried cod that's been soaked overnight beforehand; add 1 large potato and 1 large tomato; reduce the green peppers by 2-3; and squeezing lime juice onto it at the end or just before serving.

—Susan Salas from Detroit!

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Jul 14, 2010

YUM! I had a nasty cold and a lot of haddock on hand and I wanted a spicy fish stew recipe to help clear my head. This was perfect! I used haddock for the fish, and I didn't have any bell peppers, so I used zucchini. The citrusy flavor is wonderful and along with a few added dashes of hot sauce it really helped my cold. I ate two bowls full! I will definitely make more of this.

—erica vee

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Jan 19, 2010

This was great. I didn't have coconut milk so I used skim milk plus about a Tablespoon of sugar. It's probably not the same as coconut milk, but still yummy.

—Bon

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Nutrition

Calories
359 kcal
18%

Carbohydrates
15.6 g
5%

Cholesterol
42 mg
14%

Fat
21.8 g
34%

Fiber
4.8 g
19%

Protein
27.4 g
55%

Sodium
600 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brazilian Fish Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 359
Calories from Fat: 196

% Daily Value *
Total Fat 21.8g 34 %
Saturated Fat 14.5g 72 %
Cholesterol 42mg 14 %
Sodium 600mg 24 %
Potassium 1079mg 30 %
Total Carbohydrates 15.6g 5 %
Dietary Fiber 4.8g 19 %
Protein 27.4g 55 %
** Sugars 6.4g
Vitamin A 48 %
Vitamin C 175 %
Calcium 14 %
Iron 59 %
** Thiamin 21 %
** Niacin 51 %
** Vitamin B6 53 %
** Magnesium 33 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.