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Brazilian Fish Stew

Category: Soups

 Ingredients List

  • Marinade
  • â…“ c fresh lime juice
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 garlic cloves, minced
  • 1 lb medium shrimp, peeled and deveined
  • 1 ½ lbs white fish, cut into chunks
  • Soup base
  • 2 Tbs olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • 1 bay leaf
  • 3 large tomatoes, chopped
  • ½ c chopped cilantro, divided
  • 2 c fish stock or bottled clam juice
  • 14.5 oz can of chicken stock
  • ½ c light coconut milk
  • Few dashes of cayenne pepper (optional)


Combine the lime juice, salt and pepper, garlic, shrimp and fish into a medium size bowl. Refrigerate for 20 minutes. If using already cooked fish, marinate just the shrimp.
Heat oil in a large Dutch oven over medium-high heat. Add the onion, both peppers and garlic. Cook until softened, stirring occasionally. Add bay leaf and tomatoes, cooking another two minutes. Add cilantro, fish stock, and chicken stock. Bring to a boil. Turn down heat and simmer for 15 minutes. Using an immersion blender, and blend until almost smooth (mixture should still be a little chunky. If you don”™t have an immersion blender, you can use a regular blender. Add coconut milk and cayenne pepper. Turn heat back up to medium-high and bring soup to a boil. Add fish/shrimp mixture to the soup, and cook until fish and shrimp are cooked through, about 3-5 minutes.
Remove from the heat and serve.
Garnish with remaining cilantro.

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