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Brazilian Shrimp and Fish Stew with Heirloom Tomatoes


40 mins
Serves 6

This bright, fresh and filling seafood stew has big flavor yet comes together quickly.

  • Step 1

    In a large, shallow Dutch oven or deep skillet, melt 2 tablespoons of oil over medium heat.

  • Step 2

    Increase the heat to medium-high, add the bell peppers and the hot cherry peppers, and cook, stirring frequently, until softened, 5-7 minutes. Add the Tomato Bliss. Cook, stirring frequently, until the sauce has thickened slightly, 3-5 minutes.

  • Step 3

    Pour in the coconut milk and bring to boil. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Stir in 2 tablespoons chopped cilantro or parsley.

  • Step 4

    Carefully place the shrimp and fish in the sauce, making sure the pieces are submerged in liquid. Cover and remove from heat. Let stand until the shrimp and fish are cooked through about 15 minutes.

  • Step 5

    Sprinkle with the remaining 2 tablespoons chopped herbs. Serve immediately, with steamed rice and lime wedges for squeezing.

Ingredient list

  • 1 lb
    large shrimp, peeled, deveinve, and tails removed
  • 1 lb
    cod or whitefish fillet, cut into 2-inch pieces
  • 2 Tbsp
    sesame or peanut oil
  • 2
    bell peppers, any color, sliced into 1-inch strips (2 cups)
  • 32 oz
    Tomato Bliss
  • 3-4
    pickled hot cherry peppers, rinsed and diced, use gloves
  • 1 can
    full-fat coconut milk (13.5 oz)
  • 1/2 cup
    chopped fresh cilantro or parsley
  • 1
    lime cut into wedges, for squeezing
  • Steamed rice, for serving