Recipe by BRENTBUNTIN
"Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store."
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firm white fish, such as monkfish, cut into 2-inch pieces
medium shrimp, peeled and deveined
salt and pepper to taste
dende oil (red palm oil), or canola
onion, cut into 1/2-inch pieces
tomatoes, seeded and diced
red bell pepper, chopped
long, hot peppers, seeded and chopped
chopped fresh cilantro
green onions, diced
1 1/2 teaspoons
hot pepper sauce (e.g. Tabasco™), or to taste
This is a wonderful stew. I have made it with all kinds of seafood mixes and it always turns out delicious. I usually use clam juice instead of fish stock as I don't have the fish stock readily available. I have also tried it on occasion without the coconot milk; it is not traditional but it gives it a lighter, almost Mexican flavor and is quite good as well.
Pretty good but still lacking in the strong flavor I was looking for
I adjusted this recipe just slightly for my husband's taste. He doesn't like spicy at all so I couldnt really use any peppers. I altered the recipe with 1 1/2 tsp of dried red pepper instead...so it provided the needed heat but not the major intensity. I also used Talapia as my fish, and as we are Muslim we always use halal products as well so I used a halal fish stock cubes for my broth. For the coconut milk, I used the coconut WATER instead! We had recently opened a coconut & i had saved the water in an ice cube tray for use in curries in lieu of milk-- So we ended up with this really nice tropical style dish with a slight hint of the coconut & peppers--none of it too overwhelming--all of the flavors blended SO well!!!! and yet it was very much unlike anything he had eaten in the past! He really enjoyed this & has requested I prepare this again in the future!
I followed recipe exactly except couldn't find fish stock so I just used water instead and the tomatoes aren't in season so I substituted with a can of diced tomatoes. It was delicious. The flavors blended perfectly...not too much spice...not too little. I would make this again.
I made minor changes but the recipe stayed basically the same. I used crab stock by boiling the left over crab shells from a King Crab Dinner. I also added scallops and mussels and used 4 times as much stock to make the dish soupier. I also used 1.5 times as much coconut mild and a little hot currey paste.
Not impressed at all! I followed this recipe pretty close and it seriously lacked flavor. The only thing I did differently was used clam juice instead of the fish stock as I could not find it. As I was cooking this dish I just knew it was going to be a hit. It looked good and smelled great. But was a big disappointment. I will not be making his again.
This was such a different dish. All the unique flavours combined were great! it! Will make this again for sure!
This is a really easy to follow version of the Brazilian stew. I highly recommend using the dende (palm) oil, it gives the stew a wonderful flavor you won't have with another oil. It is that flavor that makes this stew something different from any other seafood stew. I serve it with coconut milk rice and cilantro....very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 442
** Calories from Fat: 189
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