Brazilian Fish Stew

You should know that I really, really love anything that has to do with the Olympics, so I thought a meal inspired by the host country seemed appropriate. This is more or less a fusion of two traditional Brazilian dishes: one from the north and one from the south. The first, vatapa, is more in line with the flavors in the ingredient list, but they are all blended together into a paste. Yep, a paste made with fish. The second, moqueca, Is more of what we know as a stew, and the classy southern Brazilians don’t blend their fish into a paste. Thanks for that guys!

It’s more or less a fusion of these two because, in line with the spirit of the olympics, you can’t just appreciate one country or culture. For me, I love spicy food, especially Thai spices. I thought red curry and sriracha would really make this dish tasty and unique. Mixing Brazilian food with Thai flavors seems kind of crazy, but trust me when I tell you this is so good. The stew itself is surprisingly light, so you an even eat it in the summer while watching ‘merica rack up those gold medals. The best part may even be that it takes about 20 minutes to make! So next time you get home form the gym and only have a short time before your favorite event starts, you still have time to have a hearty, healthy, and homemade meal.

1lb of your favorite white fish.
3/4 pound peeled, deveined shrimp
2 cups chicken stock
1 14oz can coconut milk.
1 lime, juiced
1 lemon, juiced
1 tsp ground ginger
2 carrots, peeled and sliced
2-3 cups of steamed cauliflower
1/3 cup red curry sauce
2 tbsp sriracha
  1. Over medium-high heat, add the coconut milk, chicken stock, white fish, carrots, cauliflower, lemon juice, lime juice and ginger. Bring to a boil and then immediately reduce heat. Let simmer for about 10 minutes.
  2. After ten minutes, add curry, shrimp, sriracha, sait and pepper. Let simmer for another 7-8 minutes.
  3. Garnish with fresh lime to be squeezed on top when serving.