📝 About This Recipe
Inspired by the vibrant coastal flavors of Bahia, this Brazilian-style seafood braise marries firm white fish with a rich, aromatic base of coconut milk and red palm oil. The slow-simmering process allows the bell peppers and onions to melt into a silky sauce, while the fish remains succulent and infused with lime and garlic. It is a soul-warming celebration of tropical ingredients that balances creamy sweetness with a gentle citrus brightness.
🥗 Ingredients
The Fish & Marinade
- 2 lbs White Fish Fillets (Firm varieties like Cod, Halibut, or Snapper, cut into 2-inch chunks)
- 2 tablespoons Lime Juice (Freshly squeezed)
- 4 cloves Garlic (Minced into a paste)
- 1 teaspoon Kosher Salt (Plus more to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
The Aromatic Base
- 2 tablespoons Extra Virgin Olive Oil (Or Dendê oil for authentic color)
- 1 large Yellow Onion (Thinly sliced into rounds)
- 1 medium Red Bell Pepper (De-seeded and sliced into rings)
- 1 medium Yellow Bell Pepper (De-seeded and sliced into rings)
- 3 pieces Roma Tomatoes (Sliced into rounds)
- 1 tablespoon Ginger (Freshly grated)
- 1/2 teaspoon Red Chili Flakes (Adjust for heat preference)
The Braising Liquid
- 14 ounces Full-fat Coconut Milk (One standard can, shaken well)
- 1/2 cup Seafood Stock (Low sodium)
- 1 tablespoon Tomato Paste (For depth of color)
Finishing Touches
- 1/2 cup Fresh Cilantro (Roughly chopped)
- 2 pieces Green Onions (Thinly sliced)
👨🍳 Instructions
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1
In a large bowl, toss the fish chunks with lime juice, minced garlic, salt, and pepper. Cover and refrigerate for 20 minutes to allow the flavors to penetrate the flesh.
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2
While the fish marinades, prepare your vegetables. Slicing the onions, peppers, and tomatoes into uniform rings is traditional and ensures even cooking.
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3
Place a large, heavy-bottomed Dutch oven or a traditional clay pot over medium heat. Add the olive oil (or Dendê oil).
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4
Layer half of the sliced onions and half of the bell peppers at the bottom of the pot. Sauté for 5 minutes until they begin to soften slightly.
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5
Stir in the grated ginger and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
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6
Arrange the marinated fish chunks in a single layer over the softened vegetables. Pour any remaining marinade from the bowl over the fish.
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7
Layer the remaining onions, bell peppers, and all of the sliced tomatoes on top of the fish. This 'sandwiching' technique protects the delicate fish during the braise.
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8
Whisk the coconut milk and seafood stock together, then pour the mixture gently over the vegetables and fish.
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9
Bring the liquid to a very gentle simmer. Do not let it reach a rolling boil, as this can break the coconut milk and toughen the fish.
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10
Reduce the heat to low, cover the pot tightly, and braise for 20-25 minutes. The fish should be opaque and flake easily when tested with a fork.
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11
Taste the broth. Adjust the seasoning with more salt or a squeeze of lime juice if needed to balance the richness of the coconut milk.
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12
Turn off the heat and sprinkle generously with chopped cilantro and green onions. Let the stew sit for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use a firm-fleshed white fish; delicate fish like sole or tilapia will disintegrate during the braising process. For an authentic Brazilian glow, use one tablespoon of Dendê (red palm) oil—it adds a unique nutty flavor and vibrant orange hue. Avoid stirring the pot once the fish is added; instead, gently shake the pot to distribute the liquid to keep the fish chunks intact. If the sauce is too thin for your liking, simmer uncovered for the last 5-10 minutes of cooking. Full-fat coconut milk is essential here; 'light' versions lack the viscosity needed for a proper braise.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the aromatic coconut broth. Pair with a side of 'Farofa' (toasted cassava flour) for a traditional Brazilian crunch. A crisp, chilled Vinho Verde or a dry Riesling cuts through the richness of the coconut milk beautifully. Provide extra lime wedges on the side for guests who prefer a brighter, more acidic finish. A simple side of garlicky sautéed kale or collard greens complements the tropical flavors perfectly.