📝 About This Recipe
Transport your senses to the palm-fringed coast of Bahia with this vibrant, aromatic Brazilian fish stew. This dairy-free masterpiece features tender white fish simmered in a velvet-smooth base of creamy coconut milk, bright tomatoes, and the soul of the dish: golden 'dendê' (red palm) oil. It is a celebratory harmony of Afro-Brazilian flavors that is both deeply comforting and elegantly exotic.
🥗 Ingredients
The Fish & Marinade
- 2 pounds Firm white fish fillets (Snapper, Halibut, or Cod) (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 Stew Base
- 2 tablespoons Extra virgin olive oil
- 2-3 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)
- 3 large Roma tomatoes (sliced into rounds)
- 14 ounces Full-fat coconut milk (one canned tin, shaken well)
- 1-2 pieces Malagueta pepper or Thai bird's eye chili (minced; adjust for heat preference)
- 1 teaspoon Paprika (sweet or smoked)
The Finish
- 1/2 cup Fresh cilantro (roughly chopped)
- 3 stalks Green onions (thinly sliced)
👨🍳 Instructions
-
1
In a large bowl, toss the fish chunks with the minced garlic, lime juice, salt, and black pepper. Cover and let marinate in the refrigerator for at least 20-30 minutes to infuse the flesh with citrus and spice.
-
2
Select a large, heavy-bottomed pot or a traditional clay pot (capixaba). Place it over medium heat and add the olive oil and 1 tablespoon of the dendê oil.
-
3
Sauté half of the onion and half of the bell peppers for about 3-5 minutes until they begin to soften and become fragrant.
-
4
Create a 'bed' for the fish by spreading the sautéed vegetables evenly across the bottom of the pot. Layer half of the tomato slices on top.
-
5
Carefully place the marinated fish chunks in a single layer over the bed of vegetables. Pour any remaining marinade from the bowl over the fish.
-
6
Layer the remaining onion rings, bell pepper rings, and tomato slices over the fish, creating a colorful vegetable blanket.
-
7
In a small bowl, whisk the coconut milk with the paprika and the minced chili. Pour this mixture evenly over the layers in the pot.
-
8
Drizzle the remaining 1-2 tablespoons of dendê oil over the top. This will give the stew its signature sunset-orange glow.
-
9
Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes.
-
10
Avoid stirring the stew! Stirring will break up the delicate fish. Instead, occasionally shake the pot gently to ensure nothing sticks to the bottom.
-
11
Check the fish for doneness; it should be opaque and flake easily with a fork. The vegetables should be tender but still holding their shape.
-
12
Taste the broth and adjust the seasoning with more salt or lime juice if needed. The balance should be creamy, tangy, and slightly spicy.
-
13
Turn off the heat and generously garnish with the fresh cilantro and sliced green onions.
💡 Chef's Tips
Always use a firm-fleshed fish; delicate varieties like sole or tilapia will disintegrate during the simmering process. Dendê oil (red palm oil) is the ingredient that provides the authentic nutty flavor and orange hue; if you absolutely cannot find it, use olive oil infused with a teaspoon of annatto powder. For an even richer stew, you can add a handful of raw, peeled shrimp during the last 5 minutes of cooking. If your stew looks too thin, simmer uncovered for the last 5 minutes, but be careful not to overcook the fish. Don't skip the lime marinade; the acidity is crucial to balance the richness of the coconut milk and palm oil.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fluffy white basmati or jasmine rice to soak up the golden broth. Pair with 'Pirão', a traditional Brazilian side dish made by mixing some of the stew broth with toasted cassava flour (farinha). A side of 'Farofa' (toasted manioc flour) adds a delightful crunchy texture to the meal. Serve with chilled Brazilian Caipirinhas or a crisp, cold Sauvignon Blanc to cut through the richness. A simple side of sliced avocado seasoned with lime and sea salt complements the tropical flavors beautifully.