Elizabeth's Brazilian Seafood Stew
"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."
photo by lydlovestocook
- Ready In:
- 55mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1 lb shrimp, peeled and veined
- 1⁄4 lb bay scallop
- 6 ounces white fish fillets, such as cod fillet- cut into pieces
- 2 garlic cloves, minced
- 1⁄4 cup lemon juice
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 2 cups tomatoes, with juice or 28 oz.can diced tomatoes
- 3⁄4 cup white onion
- 2 -3 limes, to make 1/4 c juice plus
- 1⁄2 cup red pepper, diced
- 1⁄2 cup green pepper, diced
- 1 jalapeno, seeded, diced
- 2 tablespoons olive oil
- 1 (6 ounce) can tomato paste
- 1⁄2 cup cilantro, chopped, divided
- 2 teaspoons fresh gingerroot
- 1⁄2 teaspoon crushed red pepper flakes (to taste)
- 1⁄4 teaspoon ground cayenne pepper
- 13 1⁄2 ounces unsweetened coconut milk
directions
- Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
- and black pepper. Cover and refrigerate 20 minutes.
- In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
- In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8 minutes.
- Add remaining cilantro, ginger, cayenne, and remaining salt and cook, stirring for about 1 minute.
- Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.
- Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
- Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
- Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I cook a lot. My girlfriend said this is the best thing I have ever made! -
Much too much tomato in the soup. Should have noticed it had a can of tomato paste in it. The Brazilian fish soup I had on the coast of Oregon was a pale pink color, creamier and more variety of seafood. Not what I was looking for. -
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. -
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. -
I made this yesterday and it was great! Even my 2 year old son like it. I am from Brazil and it was great to try this Brazilian Seafood stew.
see 3 more reviews
RECIPE SUBMITTED BY
Expat in Holland
United States
2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers.
Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference.
I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'.
Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly.
My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines!
Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
