Food Gardening Network
Best Brazilian Summer Stew

Best Brazilian Summer Stew

Tradition meets your summer table with this fish stew. Creamy, tropical and a little spice, this stew is a Brazilian favorite. Serve with garlic rice for a savory side.


  • Stew
    • 2 tablespoons coconut oil
    • 1 teaspoon olive oil
    • 1/2 onion, chopped
    • 1 red bell pepper, seeded and sliced
    • 1 yellow bell pepper, seeded and sliced
    • 1 jalapeño, chopped
    • 3 garlic cloves, minced
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 pound cod, cut into 2-inch chunks
    • 1/2 pound swordfish, cut into 2-inch chunks
    • 1/2 pound medium raw shrimp, peeled and deveined
    • 1 (13.5-ounce) can coconut milk
    • Zest of 1 lime
  • Rice
    • 1 tablespoon olive oil
    • 1/2 onion, finely chopped
    • 1 garlic clove, minced
    • 1 cup uncooked jasmine rice
    • 2 cups vegetable broth
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly
    • ground black pepper
    • Lime wedges, for garnish
    • Green onions sliced, for garnish


    1. In a small saucepan, heat the olive oil over medium heat. Add the onion and garlic. Cook until the onion is caramelized, 5 minutes.
    2. Add the rice and stir to coat. Add the broth, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for about 20 minutes, until the rice is cooked.
    3. Fluff the rice with a fork. Ladle the fish stew into bowls and serve with a side of rice. Garnish with lime wedges, green onions, and cilantro.