Mariscada Brazilian Fish Stew
Dive into the vibrant flavors of South America with this Mariscada Brazilian Fish Stew, a hearty and aromatic dish that brings the taste of the coast straight to your table. Brimming with tender chunks of sea bass or cod, succulent shrimp, and briny mussels or clams, this seafood medley is simmered in a luscious coconut milk and tomato broth infused with garlic, lime juice, and fresh cilantro. Optional dende oil adds an authentic Brazilian flair, while a pinch of red pepper flakes delivers a subtle kick of heat. Perfect for weeknight dinners or special occasions, this one-pot wonder pairs beautifully with fluffy white rice, making every bite a delightful blend of creamy, tangy, and savory flavors. Treat yourself to this tropical Brazilian dish and transform your kitchen into a seaside paradise!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium White onion, diced
- 1 medium Red bell pepper, diced
- 4 medium Tomatoes, chopped
- 4 cloves Garlic cloves, minced
- 13.5 ounces Coconut milk
- 2 cups Fish stock (or water)
- 1 pound Sea bass or cod, cut into chunks
- 1 pound Large shrimp, peeled and deveined
- 1 pound Mussels or clams, scrubbed and cleaned
- 2 tablespoons Lime juice
- 1 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional, for heat)
- 1 tablespoon Dende oil (optional, for authenticity)
- 3 cups Cooked white rice
Instructions
Heat olive oil in a large, deep pot or Dutch oven over medium heat. If using, add dende oil for authentic Brazilian flavor.
Add the diced onion and red bell pepper to the pot. Sauté for 3-4 minutes until soft and fragrant.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the chopped tomatoes to the pot and cook for 5-7 minutes until the tomatoes soften and release their juices.
Pour in the coconut milk and fish stock (or water). Stir well to combine and bring the mixture to a gentle boil.
Season the broth with salt, black pepper, and red pepper flakes (if using). Reduce the heat to low and let the flavors simmer for 10 minutes.
Gently add the sea bass or cod chunks to the simmering broth. Cook for 5 minutes.
Add the shrimp and mussels (or clams) to the pot. Cover with a lid and cook for another 5-7 minutes, or until the shrimp turn pink and the mussels or clams open. Discard any unopened mussels or clams.
Finish the stew by stirring in the lime juice and half of the chopped cilantro.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice if desired.
Serve the Mariscada Brazilian Fish Stew hot in bowls, garnished with the remaining chopped cilantro. Serve with cooked white rice on the side for a complete meal.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1335 mg | 445% | |
| Sodium | 6810 mg | 296% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 54.5 g | ||
| Protein | 282.0 g | 564% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 989 mg | 76% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 6668 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
