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Brazilian Fish Stew with Coconut and Jasmine Rice

Brazilian Fish Stew with Coconut and Jasmine Rice
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Brazilian Fish Stew with Coconut and Jasmine Rice is an authentic, flavorful dish featuring tender white fish simmered in a creamy coconut broth infused with fresh herbs, spices, and vegetables. Paired with aromatic jasmine rice, this comforting stew brings vibrant tropical flavors and a perfect balance of nutrition and indulgence, ideal for weeknight dinners or special occasions.

Ingredients

Scale

Fish and Seafood

  • 500g fresh white fish (cod, snapper, or halibut), cut into bite-sized chunks

Broth and Base

  • 1 can (400ml) full-fat coconut milk
  • 1 cup vegetable or fish broth

Rice

  • 1 cup jasmine rice
  • Pinch of salt (for rice cooking)

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 medium fresh tomatoes, chopped

Herbs and Citrus

  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lime

Spices and Oils

  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin

Instructions

  1. Prepare the Jasmine Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions with a pinch of salt. Set aside once fluffy and aromatic.
  2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add chopped onions, minced garlic, and diced bell peppers. Sauté for about 5 minutes until the vegetables are soft and fragrant, forming the flavor base of the stew.
  3. Add Tomatoes and Spices: Stir in chopped fresh tomatoes, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin. Cook for another 5 minutes, allowing the tomatoes to break down and the spices to bloom, creating a rich, aromatic base.
  4. Pour in Coconut Milk and Simmer: Add the can of full-fat coconut milk and 1 cup of vegetable or fish broth to the pot. Bring the mixture to a gentle simmer and let it cook for about 10 minutes so the flavors meld together.
  5. Cook the Fish: Add the bite-sized pieces of fish carefully into the simmering stew. Gently simmer for 8 to 10 minutes until the fish is opaque, tender, and cooked through without overcooking.
  6. Finish with Fresh Herbs and Lime: Turn off the heat and stir in the chopped cilantro, parsley, and the juice of one lime. This adds fresh brightness and enhances the complexity of the flavors right before serving.

Notes

  • Use fresh, firm white fish like cod, snapper, or halibut for the best texture and flavor.
  • Allow the coconut milk and spices to simmer together to fully develop their aroma and depth.
  • Adjust the spice level gradually; add chilies or cayenne pepper if you prefer a spicier stew.
  • Let the stew rest off heat for 5 minutes before serving to deepen the flavors.
  • Simmer uncovered if you prefer a thicker broth; reduce to your liking.
  • This recipe is naturally gluten-free; ensure broth and spices are gluten-free certified.
  • Leftovers can be refrigerated up to 3 days or frozen (without rice) for up to 1 month.
  • Reheat gently on low heat, adding a splash of coconut milk or broth if needed to loosen the stew.

Nutrition

Keywords: Brazilian, fish stew, coconut milk, jasmine rice, seafood, gluten free, tropical flavors, easy recipe, authentic

Find it online: https://marysplate.com/brazilian-fish-stew-with-coconut-and-jasmine-rice/