Entree: Brazil – Pernambuco – Caldeirada Pernambucana (Pernambuco-style fish and seafood stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) dendê (palm oil)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 2 medium tomatoes, chopped
- 1 small malagueta or jalapeño pepper, finely chopped (optional)
- 1 lb (454 g) firm white fish (cod, snapper, or similar), cut into 1-2 inch pieces
- 8 oz (225 g) shrimp, peeled and deveined
- 1 lb (454 g) mussels or clams, scrubbed and debearded if needed
- 1 cup (240 ml) fish stock or light chicken stock
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) lime juice
- 1/2 cup (15 g) fresh cilantro, chopped
- 3 green onions, sliced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) paprika
- Salt to taste
- Freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. In a large heavy pot over medium heat, warm the olive oil and dendê. Add the sliced onion and cook until translucent, about 5 minutes.
2. Add the garlic, bell peppers, chopped tomatoes and optional malagueta. Sauté until peppers soften, about 4–5 minutes.
3. Stir in the tomato paste and paprika and cook 1 minute to bloom the spices.
4. Pour in the fish stock and coconut milk, bring to a gentle simmer, then reduce heat and simmer 5 minutes to marry flavors.
5. Season the fish pieces with salt and pepper and add them to the pot. Gently nestle the fish into the simmering broth and cook 4–6 minutes.
6. Add the shrimp and mussels or clams, cover, and cook until shrimp are opaque and shellfish have opened, about 4–6 minutes. Discard any shellfish that do not open.
7. Stir in lime juice, chopped cilantro and green onions. Taste and adjust salt and pepper.
8. Serve hot with lime wedges and white rice or crusty bread to soak up the broth.