Brazilian Fish Stew
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Little Sunny Kitchen · by Diana★ 5.0 (6)

Brazilian Fish Stew

NUTRITION · PER SERVING50M COOK
CAL 31%·PRO 86%
CARBS 17G11% OF CAL
7G FIBER0G ADDED0G INTRINSIC0G OTHER11G TOTAL SUGAR
FAT 44G64% OF CAL
26G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Brazilian seafood stew with shrimp and white fish in a coconut-lime broth with vegetables. Aromatic, spiced, and traditionally served over rice.

mainbraziliansoupfishshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound raw shrimp ( peeled and deveined, 31-40 count per lb)
  • 1 pound white fish fillets ((like halibut), cut into 2-inch pieces)
  • 1 large lime ((for juice and zest))
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil (not extra virgin)
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 cup diced carrots
  • 1 fresh jalapeno (seeds removed, finely diced)
  • 1 bell pepper (red or yellow, diced)
  • 14 ounces fish stock (or seafood stock)
  • 2 tablespoons tomato paste
  • 2 teaspoons paprika powder
  • 1 cup cherry tomatoes (halved)
  • 14 ounces canned coconut milk
  • 2-3 tablespoons Dende - red palm oil (or coconut oil)
  • ½ cup chopped cilantro
PREP
30M
SODIUM
918MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.