Entree: Brazil – Para – Caldeirada Paraense (Pará-style fish and seafood stew flavored with Amazonian broths and fresh herbs)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
- 1 lb (450 g) firm white fish (surubim, snapper, or cod), cut into 1–2 inch (2.5–5 cm) chunks
- 8 oz (225 g) medium shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (about 8 oz / 225 g), thinly sliced
- 3 garlic cloves, minced
- 1 large tomato (about 6 oz / 170 g), chopped
- 1 red bell pepper (about 6 oz / 170 g), seeded and sliced
- 1 small hot pepper (pimenta-de-cheiro or jalapeño), seeded and thinly sliced
- 1 cup (240 ml) tucupi (cassava broth) or low-sodium fish/vegetable stock if unavailable
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (15 g) jambu leaves or 1/2 cup (20 g) fresh cilantro leaves, chopped
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 2 tbsp (30 ml) chopped green onions for garnish
- Cooked white rice, for serving
Instructions
1. Heat the oil in a large heavy pot over medium heat. Add the sliced onion and garlic and cook until translucent, about 4–5 minutes. Add the tomato, red bell pepper, and hot pepper and cook until tomatoes begin to break down, about 5 minutes.
2. Pour in the tucupi (or stock) and coconut milk and bring to a gentle simmer. Season with lime juice, salt, and black pepper. Add the fish chunks and simmer gently for 6–8 minutes until fish is nearly cooked through. Add the shrimp and jambu or cilantro and cook another 2–3 minutes until shrimp are opaque and everything is heated through. Adjust seasoning. Serve the caldeirada hot over cooked white rice and garnish with extra cilantro and green onions.
