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Brazilian Fish Stew

Total Time 30 minutes
Servings 4



  • 1 lb Cod fillet, skinless, cut into bite-sized pieces
  • 1 tbsp Lime zest
  • 1 tbsp Lime juice
  • To taste Salt
  • To taste Black pepper freshly ground


  • 1 tbsp Olive oil extra virgin
  • 1 medium Yellow onion finely chopped
  • 2 medium Red pepper sliced
  • 2 cloves Garlic crushed
  • 2 tsp Paprika smoked
  • 1 tsp Coriander ground
  • 1 tsp Dried chili flakes
  • 1 14 oz can Tomatoes chopped
  • 1 tbsp Tomato puree
  • 1 ½ cups Coconut milk
  • 1 ¼ cup Stock vegetable
  • ¾ lb Shrimp large (31/35 count)
  • 1 tbsp Lime juice
  • For garnish Lime wedges
  • For garnish Parsley preferably flat-leaf, chopped


  • In a large bowl, place cod, lime zest and juice. Season with salt and black pepper. Toss to combine, cover and set aside to marinate for 15 minutes.
  • In a large, deep skillet or pan, heat olive oil over medium heat. Add onion and bell peppers and cook until softened, about 5 minutes.
  • Add garlic, paprika, coriander and chili flakes. Cook for another 1 to 2 minutes. Add chopped tomatoes and tomato purée and simmer over medium, stirring occasionally, until most of the liquid has evaporated and mixture has thickened, about 6 to 8 minutes.
  • Pour in coconut milk and stock. Bring to a boil, then reduce heat. Add the marinated fish and shrimp and simmer on a low heat until just cooked through, about 5 minutes.
  • Stir in remaining lime juice and zest and garnish with parsley. Serve on its own with lime wedges, or with crusty bread.