Brazilian Fish Stew
From darbar 16 years ago
- 20 minutes to make
- Serves 8
This recipe, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.
Ingredients
- 8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick) shopping list
- 1/4 cup fresh lime juice shopping list
- 1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes shopping list
- 2 tablespoons finely chopped garlic (3 cloves) shopping list
- 2 teaspoons salt shopping list
- 1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined shopping list
- 1 1/2 pound tomatoes, cut into 1/2-inch cubes shopping list
- 1 large onion, chopped shopping list
- 1/2 cup chopped green bell pepper shopping list
- 1/3 cup chopped yellow bell pepper shopping list
- 2 yellow plantains, peeled and each cut diagonally into 8 pieces shopping list
- 1/2 cup finely chopped fresh cilantro shopping list
- 1/4 cup finely chopped fresh flat-leaf parsley shopping list
- 1/4 cup extra-virgin olive oil shopping list
How to make it
- Pat fish fillets dry and put in a bowl. Stir together lime juice, malagueta peppers, 1 tablespoon garlic, and 1 1/2 teaspoons salt, then pour over fish and toss to combine. Marinate, covered and chilled, 30 minutes. Add shrimp and chill at least 30 minutes but no longer than 1 1/2 hours more.
- Put tomatoes in bottom of a wide 5- to 6-quart heavy pot. Top with onion and remaining tablespoon garlic, then sprinkle with bell peppers. Place plantains on top of vegetables. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish in 1 layer on top of plantain. Sprinkle cilantro and parsley over fish, then arrange shrimp in 1 layer over herbs, reserving marinade. Pour oil and marinade evenly over mixture in pot.
- Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes. Serve in bowls with hunks of good bread or with rice.
The Rating
Reviewed by 5 people-
Gonna make this this weekend! Thanks for the recipe!
ariesmama
in Seattle loved it
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Foodgasm in my mouth. This recipe is SERIOUS business. Five big fat forks!
ariesmama
in Seattle loved it
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Look so good! I love big prawn.;)
tanwiratchada
in Bangkok loved it
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