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Loading...A fragrant, slow-simmered Brazilian fish stew from Bahia, layered with coconut milk, dendê palm oil, peppers, and herbs. Traditionally cooked in a clay pot, the dish delivers a silky, lightly spicy broth that wraps tender chunks of white fish. Best served with white rice and a side of pirão to soak up every drop.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 28 gFat
- 16 gSaturated Fat
- 12 gCarbs
- 3 gFiber
- 5 gSugar
- 32 gProtein
- 480 mgSodium
- 780 mgPotassium
- 80 mgCalcium
- 3 mgIron
- 55 mgVitamin C
- 140 mcgVitamin A
Ingredients
For the fish and marinade
- 1.5 lbs (700 g) firm white fish fillets (snapper, grouper, or cod), cut into 2-inch chunks
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
For the stew base
- 2 tablespoons dendê (red palm) oil
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 Roma tomatoes, sliced into half-moons
- 1 malagueta or habanero chile, finely minced (seeds removed for less heat)
- 2 cloves garlic, minced
- 1 can (14 oz) full-fat coconut milk
- ½ cup fish stock or water
- ¼ cup chopped fresh cilantro
- ¼ cup chopped flat-leaf parsley
Directions
- In a glass bowl, toss the fish chunks with lime juice, 3 cloves of minced garlic, salt, and pepper. Cover and refrigerate for 15 minutes while you prep the vegetables.
- Heat the olive oil and 1 tablespoon of dendê oil in a clay pot or Dutch oven over medium heat. Add the sliced onion and cook for 3 minutes until softened and translucent.
- Stir in the bell peppers, tomatoes, minced habanero, and 2 cloves of garlic. Cook gently for 5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
- Pour in the coconut milk and fish stock, add the cilantro and most of the parsley, and bring the mixture to a low simmer. Cook uncovered for 8 minutes so the flavors meld and the broth thickens slightly.
- Drain the fish and nestle the chunks into the simmering broth in a single layer. Drizzle the remaining 1 tablespoon of dendê oil over the top. Cover and cook gently for 8-10 minutes, until the fish is opaque and flakes easily. Do not stir.
- Taste and adjust salt. Scatter the remaining parsley over the stew and let it rest off the heat for 2 minutes so the dendê flavor blooms.
- Serve hot straight from the pot, accompanied by steamed white rice and toasted cassava flour for an authentic Bahian plate.
Cook’s Notes
- Dendê (red palm oil) is essential for authentic Bahian flavor; a little goes a long way, so add it last to preserve its aroma.
- Use a traditional clay panela de barro if you have one; it imparts a subtle earthiness and keeps the stew at a gentle, even heat.
- Resist the urge to stir once the fish is added—letting it steam undisturbed keeps the fillets tender and intact.
- For an even richer stew, replace the fish stock with homemade shrimp stock and add a handful of peeled shrimp in the final 3 minutes of cooking.
- Serve with pirão (a quick porridge made by thickening fish broth with cassava flour) to soak up the fragrant sauce.
