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Brazilian Fish Stew Recipe

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4.1 from 15 reviews

This Brazilian Fish Stew is a hearty and flavorful dish featuring tender white fish simmered in a rich, spiced tomato and coconut milk base. Prepared using a pressure cooker, it combines the warmth of cumin, smoked paprika, and cayenne with the creamy texture of coconut milk and the freshness of lime and cilantro. Perfect for a comforting meal that brings vibrant Brazilian flavors to your table.

Ingredients

Stew Base

  • 1 onion, finely chopped
  • 1 red bell pepper, sliced
  • 5 cloves garlic, minced
  • 14-ounce can crushed tomatoes
  • 1 cup seafood broth or fish broth
  • 3/4 cup canned full-fat coconut milk
  • 2 tablespoons coconut oil
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne

Fish and Garnish

  • 1.5 pounds fresh or thawed white fish (skin and bones removed)
  • 2 tablespoons coconut oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro or parsley

Instructions

  1. Pressure Cook: Add all the stew base ingredients—onion, red bell pepper, garlic, crushed tomatoes, seafood broth, coconut milk, 2 tablespoons coconut oil, cumin, smoked paprika, salt, black pepper, and cayenne—to the pressure cooker. Stir until well combined. Secure and seal the lid, then cook at high pressure for 10 minutes. While the stew base cooks, prepare the fish.
  2. Prepare Fish: Remove any skin and bones from the white fish, then pat dry with paper towels to remove excess moisture. Cut the fish into roughly 1-inch pieces and set aside.
  3. Release Pressure: When the pressure cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then carefully manually release any remaining pressure by turning the knob to the venting position.
  4. Thicken Stew: Remove the lid, then turn on the sauté mode at medium heat on the pressure cooker to bring the stew to a boil. Boil for approximately 10 minutes, stirring frequently, until the stew thickens to a stew-like consistency.
  5. Finish & Serve: Stir the prepared fish pieces into the thickened stew and cook until the fish is cooked through—about 5 minutes. Turn off the sauté mode. Stir in 2 tablespoons coconut oil and 1 tablespoon fresh lime juice until combined. Serve the stew hot in bowls, topped with chopped fresh cilantro or parsley. Allow the stew to cool for about 10 minutes before eating. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Use canned crushed tomatoes for a rich tomato base.
  • Seafood or fish broth enhances the seafood flavor of the stew.
  • Canned full-fat coconut milk adds creaminess and richness.
  • Choose a firm white fish such as cod, haddock, or halibut for the stew.
  • Be careful during pressure release to avoid burns from escaping steam.
  • If you don’t have a pressure cooker, you can simmer the stew base on the stovetop for about 30 minutes until flavors meld, then continue with the recipe.
  • The final sauté step thickens the stew and cooks the fish gently.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Find it online: https://yumntasty.com/brazilian-fish-stew-recipe/