Brazilian Fish Stew

Bright red bowl filled with fish stew


  • 8 oz halibut cheeks (or halibut fillets)
  • 8 oz medium shrimp, peeled and deveined
  • Juice from two limes
  • ½ tbsp + 1 tsp olive oil (divided)
  • 2 tsp dried cilantro
  • 1 tbsp jalapeño pepper, finely diced (divided)
  • 2 garlic cloves, minced (divided)
  • 1 cup red onion, finely diced
  • ⅔ cup red pepper, finely diced
  • ⅔ cup plum tomato, peeled, seeded and diced
  • ⅔ cup light coconut milk
  • ⅔ cup vegetable broth
  • salt and pepper
  • 2 tbsp fresh cilantro, chopped


  1. Rinse halibut cheeks well, then cut into 1-inch cubes. Place in a glass bowl and add the shrimp. Drizzle with lime juice and ½ tbsp olive oil. Add cilantro, half the jalapeño and half the garlic. Toss to coat the seafood evenly. Cover and let marinate for 30 minutes.
  2. In a sauté pan, heat 1 tsp olive oil over medium heat. Add the onion and red pepper and sauté until soft, stirring frequently, about 4 minutes. Add the remaining jalapeño, garlic and the tomato. Cook just until the garlic is fragrant, about 1 minute.
  3. Add the coconut milk, vegetable broth, salt and pepper, stirring well to combine. Simmer about 10 minutes, until very flavourful.
  4. Add the halibut, shrimp and the marinade to the sauté pan and simmer just until the seafood is cooked through, about 3 minutes. Be careful not to over-cook the fish. Taste and adjust the seasoning as required. Garnish with chopped, fresh cilantro.

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