I made this Brazilian Fish Stew for dinner last night, and earlier on in the day I had gone through this here blog to take inventory of what was missing, recipe-wise. The big void was definitely among the fish and seafood recipes, so I made a note to create more of those.
Brazilian Fish Stew
And I will, I promise. But for now, I wanted to share one that I love so much it’s in both of my cookbooks; The Zenbelly Cookbook and Paleo Soups and Stews. This is exactly the type of recipe that you’ll find in them: My goal in writing cookbooks is always to share recipes that I believe will help the home cook feel like more of a pro- simple to execute with clear instructions, with all the tips I can squeeze onto the page.
If you like this recipe, you just might like my cookbooks, so I’d love for you to check them out if you don’t already have them. I am truly grateful for your support! ❤
And if there are any fish or seafood recipes (or any recipes, for that matter) that you’d like to see here, let me know in the comments! In the meantime, there’s Ceviche and Cilantro-Lime Shrimp and Crispy Skin Salmon for your seafood recipe needs.
Update: I have since added Coconut Green Curry Salmon, which is one of my favorite, nearly foolproof fish recipes.
- 1 teaspoon finely grated lemon zest, divided
- 1 teaspoon finely grated lime zest, divided
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 4 tablespoons chopped fresh cilantro, divided
- 1 pound firm mild white fish, such as cod, snapper, or halibut, cut into 1/2-inch to 3/4-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 large onion, sliced
- pinch sea salt
- 2 cloves garlic, minced
- 1 14-ounce can diced tomatoes
- 1 14-ounce can full-fat coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 to 1/2 teaspoon cayenne pepper, depending on how spicy you like your stew
- In a large, non-reactive bowl, combine 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the lime zest, the lemon and lime juices, and 2 tablespoons of the chopped cilantro. Toss in the fish and shrimp and refrigerate, covered, for 30 minutes.
- Melt the coconut oil in a large, heavy-bottomed pot over medium heat. Add the onion and a pinch of salt and sauté for 10 minutes, or until translucent and softened but not browned. Add the garlic and sauté for 30 seconds more.
- Add the tomatoes, coconut milk, fish sauce, and cayenne pepper and simmer, covered, for 10 minutes.
- Add the fish and shrimp, along with the marinade to the pot. Bring to a simmer and cook for another 6-8 minutes, or until the fish starts to flake and the shrimp are cooked through
- Serve the stew garnished with the remaining cilantro and citrus zest.
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