Recipe courtesy of Gourmet Magazine

Brazilian Fish Stew

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  • Yield: 6 servings
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2 1/2 pounds boneless fillets of any firm whitefish

1/2 pound small shrimp, peeled, deveined, and tails removed

3 cups canned tomatoes, coarsely chopped

2 cups chopped onions

1/4 cup chopped fresh cilantro

1 tablespoon minced garlic

1 jalapeno, stemmed, seeded, and chopped

1/4 cup fresh lime juice

3 tablespoons vegetable oil

Salt and pepper, to taste

1 red bell pepper, stemmed, seeded, and diced

1 green bell pepper, stemmed, seeded and diced

1/2 cup fish stock or water


  1. Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Place in a shallow, nonreactive bowl and set aside.
  2. Combine the tomatoes, onion, cilantro, garlic, chile, lime juice, oil, salt and pepper in a food processor fitted with the metal blade. Process until smooth. Pour over fish and allow to marinate for 1 hour.
  3. Place marinated fish in a heavy saucepan over medium heat. Add the bell peppers and fish stock. Bring to a boil. Lower heat and simmer for about 10 minutes or until fish is cooked through. Serve immediately with rice, if desired.