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The best fish stew recipe.

Fish Stew

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: Serves 8
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Brazilian

Description

This amazing Brazilian Fish Stew recipe is a savory and delicious soup that is cozy and comforting! Perfect for cold weather!


Ingredients

Scale
  • 6 tablespoons unsalted butter, divided
  • 2 cups sweet yellow onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons garlic, minced
  • 1 and 1/8 teaspoon kosher salt, divided
  • sprinkling of ground black pepper
  • 2 celery stalks, finely chopped
  • 2 cups seafood stock
  • 15oz can diced fire-roasted tomatoes
  • (2) 15oz cans full fat coconut milk
  • 1 teaspoon paprika
  • pinch of red pepper flakes
  • 12 shrimp (6 jumbo, 6 regular) uncooked – remove shells and keep for broth
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1 large russet potato, cut into bite-sized pieces
  • 1 1/3 lb sea bass or swordfish
  • serving: cooked rice of your choice, cilantro, and cracked black pepper

Instructions

  1. In large dutch oven add 4 tablespoons butter on medium-high heat and let melt. Add onion. Stir continuously for 2-4 minutes or until onions start to cook down. Push onions to the sides of the pan and add garlic in the middle. Add olive oil on top of garlic and let it cook until it becomes fragrant. Then mix garlic and onion together and continue to let it cook down for another minute.
  2. Add celery, a sprinkling of black pepper, 1/8 teaspoon salt, and let that cook down with the garlic and onion, still stirring, for another 2-4 minutes.
  3. Add seafood stock, tomatoes, coconut milk, paprika, red pepper flakes, and 1 teaspoon salt. Stir to combine.
  4. Take shrimp shells and place in cheesecloth. Bring corners up and use kitchen twine to tie the pouch around the shells. Place in the broth and let simmer 1 hour.
  5. While that simmers, bring a cast iron skillet to medium-high heat and cut the sea bass (or swordfish) into large chunks – season with a little salt and pepper. Add 1 tablespoon butter to the skillet and sear fish approx. 1 minute on all sides (no need to cook it all the way through) – complete in batches, if needed. Remove from skillet and transfer to a plate and set aside.
  6. Remove pouch of shrimp shells from the soup pot and discard.
  7. Add cilantro, lime juice, and potatoes to the broth – let simmer approx. 8-10 minutes or until potatoes are firm, but soft.
  8. Add seared fish and uncooked shrimp to the large pot. Cover and let simmer 5-10 minutes or until shrimp and fish are cooked through. 
  9. Taste and add any additional salt, pepper, or lime juice, as desired.
  10. Serve with rice, fresh cilantro, and lime wedges.

Notes

  • Sea Bass v. Swordfish: we used swordfish in the photos simply because that is what our deli had available at the time, but sea bass is preferred here. 

Nutrition

  • Serving Size: 6 oz
  • Calories: 230
  • Sugar: 2 g
  • Sodium: 213.8 mg
  • Fat: 18.2 g
  • Carbohydrates: 10 g
  • Protein: 9 g
  • Cholesterol: 51 mg