📝 About This Recipe
Transport your senses to the coast of Bahia with this vibrant, aromatic fish stew, a true crown jewel of Brazilian gastronomy. This masterpiece layers firm white fish with bell peppers, tomatoes, and onions, all simmered in a luscious velvet of coconut milk and golden dendê (red palm) oil. It is a soul-warming celebration of Afro-Brazilian heritage that balances tropical creaminess with a gentle, zesty heat.
🥗 Ingredients
The Fish and Marinade
- 2 pounds Firm white fish fillets (Snapper, Halibut, or Sea Bass) (cut into 2-inch chunks)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Aromatics and Base
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons Dendê oil (Red Palm Oil) (essential for authentic flavor and color)
- 1 large Yellow onion (sliced into thin rings)
- 1 medium Red bell pepper (seeded and sliced into rings)
- 1 medium Yellow bell pepper (seeded and sliced into rings)
- 4 medium Roma tomatoes (sliced into rounds)
- 1-2 pieces Malagueta pepper or Thai bird's eye chili (minced; adjust for heat preference)
- 14 ounces Full-fat coconut milk (one canned tin, unsweetened)
- 1/2 cup Fish stock or clam juice (optional, for a thinner consistency)
The Finish
- 1/2 cup Fresh cilantro (roughly chopped)
- 3 stalks Green onions (thinly sliced)
👨🍳 Instructions
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1
In a large glass bowl, toss the fish chunks with the minced garlic, lime juice, salt, and black pepper. Cover and refrigerate for 20-30 minutes to allow the flavors to penetrate the flesh.
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2
Select a heavy-bottomed wide pot or a traditional clay pot (barro). Heat the olive oil and 1 tablespoon of the dendê oil over medium heat.
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3
Create a base layer by scattering half of the onion rings and half of the minced chili across the bottom of the pot. Sauté for 3 minutes until softened.
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4
Layer half of the bell pepper rings and half of the tomato slices over the onions, creating a colorful bed for the fish.
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5
Carefully place the marinated fish chunks in a single layer over the vegetables. Pour any remaining marinade from the bowl over the fish.
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6
Top the fish with the remaining onion rings, bell peppers, and tomatoes, effectively 'sandwiching' the fish between the aromatics.
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7
Whisk the coconut milk to ensure it is smooth, then pour it evenly over the entire pot. If you prefer more broth, add the fish stock at this stage.
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8
Drizzle the remaining 2 tablespoons of dendê oil over the top. This will create the signature orange hue as the stew simmers.
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9
Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes.
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10
Avoid stirring the pot vigorously, as the fish is delicate and may break. Instead, occasionally shake the pot gently to distribute the juices.
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11
Check the fish for doneness; it should be opaque and flake easily with a fork. Taste the broth and add more salt or lime juice if needed.
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12
Turn off the heat and garnish generously with the fresh cilantro and green onions. Let it rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use a firm-fleshed fish; delicate varieties like Tilapia or Cod will disintegrate during the simmering process. If you cannot find dendê oil, you can substitute with olive oil infused with a teaspoon of paprika, though you will miss the authentic nutty flavor. For a more complex flavor, add a handful of peeled, deveined shrimp during the last 5 minutes of cooking. Do not over-marinate the fish in lime juice for more than 30 minutes, or the acid will begin to 'cook' the fish and change its texture prematurely. Use a wide, shallow pot rather than a deep one to ensure the fish layers evenly and cooks at the same rate.
🍽️ Serving Suggestions
Serve over fluffy white Basmati or Jasmine rice to soak up the rich coconut broth. Accompany with 'Farofa' (toasted cassava flour) for a traditional Brazilian crunch. Offer a side of 'Piri-piri' or hot hot sauce for those who want an extra kick of heat. Pair with a cold Caipirinha or a crisp, chilled Sauvignon Blanc to cut through the richness of the coconut milk. A simple side of sliced avocado seasoned with lime and salt complements the creamy stew perfectly.