This flavorful and hearty stew is a beloved dish in Brazil. With a mix of fresh seafood, bold spices, and creamy coconut milk, it’s a perfect meal for a chilly evening.
Preparation time: 45 minutes
– 1 pound firm white fish (such as halibut or cod), cut into 2-inch pieces
– 1 pound large shrimp, peeled and deveined
– 1 pound mussels, scrubbed and debearded
– 1 onion, chopped
– 4 garlic cloves, minced
– 2 bell peppers (red and/or yellow), chopped
– 1 jalapeño pepper, seeded and chopped
– 2 tablespoons olive oil
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/2 teaspoon ground coriander
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 ounces) coconut milk
– 1/4 cup chopped fresh cilantro leaves
– Cooked white rice, for serving
– In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and sauté for 3-4 minutes, until softened.
– Add the garlic, bell peppers, and jalapeño pepper, and cook for 2-3 minutes, until fragrant.
– Add the tomato paste, cumin, smoked paprika, oregano, coriander, salt, and black pepper, and stir to combine.
– Pour in the coconut milk and bring the mixture to a simmer.
– Add the fish, shrimp, and mussels, and stir gently to coat in the sauce.
– Cover the pot and simmer for 8-10 minutes, until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
– Stir in the cilantro and serve the stew hot, over cooked white rice.
This Brazilian Fish, Shrimp, and Mussel Stew is a delicious and satisfying dish that is perfect for a cozy night in. With its bold flavors and fresh seafood, it’s sure to be a hit with seafood lovers and anyone looking for a hearty, comforting meal. Give it a try and enjoy the taste of Brazil in your own kitchen!