Best 3 Brazilian Fish Coconut Milk Stew Low Carb Recipes
Calling out all seafood lovers! If you're seeking a flavorful and healthy dish that captures the vibrant essence of Brazilian cuisine, look no further than the enticing Brazilian Fish Coconut Milk Stew, a low-carb culinary delight that promises to tantalize your taste buds without sacrificing your dietary goals. This delectable stew showcases succulent fish bathed in a creamy and aromatic coconut milk broth, harmoniously blended with an array of tantalizing spices. Get ready to embark on a culinary journey to Brazil, as we delve into the secrets of crafting this irresistible low-carb masterpiece that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BRAZILIAN FISH STEW
This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.
Provided by BellevueMama
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
- Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 15.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 4.8 g, Protein 27.4 g, SaturatedFat 14.5 g, Sodium 600.1 mg, Sugar 6.4 g
CHEF JOHN'S BRAZILIAN FISH STEW
My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.
Provided by Chef John
Categories World Cuisine Recipes Latin American South American Brazilian
Time 32m
Yield 6
Number Of Ingredients 19
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
- Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.
Nutrition Facts : Calories 399 calories, Carbohydrate 32.6 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 2.6 g, Protein 25.6 g, SaturatedFat 13.3 g, Sodium 599.8 mg, Sugar 2.6 g
BRAZILIAN FISH & COCONUT MILK STEW (LOW CARB)
Make and share this Brazilian Fish & Coconut Milk Stew (Low Carb) recipe from Food.com.
Provided by SEvans
Categories Stew
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Fish Marinade:.
- Mix juice of 2 limes and salt in a glass or plastic bowl - lay your fish in the bowl and try to cover as much as possible. Refrigerate for 30 minutes.
- While marinating - heat oil in your soup pot - saute onions and peppers until onions are opaque. Add Garlic and saute for another minute. Add tomatoes and let simmer for approximately 10 minutes or until tomatoes have reduced somewhat.
- Stirr in coconut milk and fish including the marinade, old bay seasoning and pepper. Do not add any more salt - this recipe borrows its salt from the fish and the "old bay" seasoning. Bring to a boil then reduce heat and simmer for 10 minutes or until fish is cooked and chunked apart.
- Serve.
Tips:
- Use fresh fish. Fresh fish will have a better flavor and texture than frozen fish.
- Choose a firm-fleshed fish. Firm-fleshed fish, such as cod, salmon, or halibut, will hold up better in the stew than softer-fleshed fish, such as tilapia or sole.
- Cut the fish into large chunks. This will help the fish to cook evenly.
- Sauté the fish before adding it to the stew. This will help to brown the fish and give it a more flavorful crust.
- Use a flavorful broth. A good fish broth or vegetable broth will add a lot of flavor to the stew.
- Add plenty of vegetables. Vegetables will add color, flavor, and nutrients to the stew.
- Use a variety of spices. Spices, such as cumin, paprika, and chili powder, will add depth of flavor to the stew.
- Simmer the stew for at least 30 minutes. This will allow the flavors to meld and the fish to cook through.
- Serve the stew with rice or bread. This will help to soak up the delicious broth.
Conclusion:
Brazilian fish coconut milk stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The stew is made with firm-fleshed fish, vegetables, and a flavorful coconut milk broth. The stew is simmered for at least 30 minutes, allowing the flavors to meld and the fish to cook through. The stew is then served with rice or bread.
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