Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Elizabeth's Brazilian Seafood Stew Recipe
    Lost? Site Map

    Elizabeth's Brazilian Seafood Stew

    Elizabeth's Brazilian Seafood Stew. Photo by lydlovestocook

    1/1 Photo of Elizabeth's Brazilian Seafood Stew

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Expat in Holland's Note:

    A friend of mine sent me this recipe. It has a nice unusual taste, with lots of seafood. We enjoy this on cold winter nights. With some bread and small tossed salad.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss together shrimp, scallops, fish, lemon juice, 1/2 tsp salt.
    2. 2
      and black pepper. Cover and refrigerate 20 minutes.
    3. 3
      In blender puree canned tomatoes with juices. Set aside.
    4. 4
      In a heavy dutch oven, heat oil. Add red pepper flakes, onion,
    5. 5
      and red bell pepper. Saute mixture until softened about 10 minutes.
    6. 6
      Add half of cilantro, ginger, ground red pepper, and remaining salt and cook, stirring for about 1 minute.
    7. 7
      Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Increase heat to medium and add coconut milk. Heat until boiling.
    8. 8
      Add seafood mixture to pot and bring to a boil. Cook 5 minutes.
    9. 9
      Stir in remaining cilantro and stir. Add lime juice, salt, pepper if desired.
    10. 10
      Serve immediately.

    Ratings & Reviews:

    • on May 03, 2013

      55

      This is a great recipe! I didn't have scallops when I made it so I just added extra fish. And this stew is great served over a bowl of rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2012

      45

    • on February 21, 2009

      55

      A very tasty dish - I didn't have cilantro, so I used parsley and some fresh lime zest. Served over rice - turning it into a Brazilian gumbo.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Elizabeth's Brazilian Seafood Stew

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 351.6
     
    Calories from Fat 189
    53%
    Total Fat 21.0 g
    32%
    Saturated Fat 11.9 g
    59%
    Cholesterol 178.4 mg
    59%
    Sodium 1671.2 mg
    69%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 2.2 g
    8%
    Sugars 4.9 g
    19%
    Protein 29.4 g
    58%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes