Feijoada de Peixe com Camarão
This delightful Brazilian dish combines the rich flavors of tender halibut and fresh shrimp with a medley of vibrant vegetables and aromatic spices. Unlike traditional fish stews, this version omits coconut milk, allowing the natural flavors of the seafood and fresh ingredients to shine through. Perfectly seasoned with lime juice and paprika, this stew is a flavorful tribute to Brazilian cuisine that is sure to warm your heart and satisfy your appetite. Serve it over fluffy white rice for a complete meal that resonates with tropical flair.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
halibut fillets
2 1/2 lbs (boneless, cut into bite-size pieces)
medium raw shrimp
1/2 lb (peeled, deveined, tails removed, cut in half lengthwise)
olive oil
3 tablespoons (for sautéing)
onions
2 (medium, peeled and chopped)
garlic cloves
3 (peeled and minced)
stewed tomatoes
1 (14 1/2 ounce) can (diced, undrained)
fresh cilantro
1/4 cup (chopped)
jalapeno pepper
1 (large, stemmed, seeded, and chopped)
red bell pepper
1 (medium, seeded and diced)
green bell pepper
1 (medium, seeded and diced)
fresh lime juice
1/4 cup (freshly squeezed)
sweet paprika
1 tablespoon (for seasoning)
salt
to taste
pepper
to taste
fish stock
2 cups (or water)
Instructions
1
Start by cutting the halibut fillets into bite-sized pieces and slice the shrimp in half lengthwise. Set them aside.
2
In a Dutch oven or heavy soup pot, heat the olive oil over medium-high heat. Add the chopped onions and sauté for about 3-4 minutes until they begin to soften.
3
Stir in the minced garlic and continue to sauté for another minute until fragrant.
4
Add the canned stewed tomatoes (with their juices), chopped cilantro, jalapeño, red and green bell peppers, lime juice, sweet paprika, salt, pepper, and fish stock. Increase the heat to bring the mixture to a boil.
5
Once boiling, reduce the heat and let it simmer uncovered for 10 minutes to allow the flavors to meld.
6
Carefully add the halibut pieces to the pot and let it simmer for about 5 minutes, or until the fish is nearly cooked through.
7
Finally, add in the shrimp and simmer for an additional 3-4 minutes, until the shrimp turns pink and the fish is fully cooked.
8
Serve the stew immediately. If desired, place some freshly cooked white rice in a bowl and ladle the fish stew over it for a satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Feijoada de Peixe com Camarão?
Feijoada de Peixe com Camarão is a flavorful Brazilian fish stew made with halibut and shrimp.
What type of fish is used in this recipe?
The recipe calls for 2 1/2 lbs of boneless halibut fillets cut into bite-size pieces.
Does this fish stew contain coconut milk?
No, this version omits coconut milk to allow the natural flavors of the seafood and fresh ingredients to shine.
How much shrimp do I need?
You will need 1/2 lb of medium raw shrimp, peeled, deveined, with tails removed.
Is this recipe gluten-free?
Yes, based on the ingredients listed, this seafood stew is gluten-free.
What should I serve with Feijoada de Peixe?
It is traditionally served over fluffy white rice for a complete tropical meal.
How many garlic cloves are required?
The recipe requires 3 garlic cloves, peeled and minced.
What kind of peppers are used in the stew?
The stew uses one large jalapeño, one medium red bell pepper, and one medium green bell pepper.
Is the stew spicy?
It has a mild kick from one jalapeño pepper and sweet paprika, but you can adjust seasoning to taste.
How long does the fish take to cook?
The halibut pieces should simmer for about 5 minutes until nearly cooked through.
How long do the shrimp need to cook?
The shrimp should simmer for an additional 3-4 minutes until they turn pink.
What liquid is used for the base of the stew?
The base uses 2 cups of fish stock or water, along with the juices from stewed tomatoes.
Can I use water instead of fish stock?
Yes, the recipe allows for the substitution of water if fish stock is unavailable.
What type of oil is recommended for sautéing?
The recipe recommends using 3 tablespoons of olive oil.
Do I need fresh lime juice?
Yes, 1/4 cup of freshly squeezed lime juice is used for seasoning and acidity.
What type of tomatoes should I use?
A 14.5-ounce can of diced, undrained stewed tomatoes is required.
Is cilantro used in this recipe?
Yes, 1/4 cup of chopped fresh cilantro is added to the vegetable mixture.
What pot is best for cooking this stew?
A Dutch oven or a heavy soup pot is recommended for even heating.
Do I cook the stew covered or uncovered?
The vegetable and stock mixture should simmer uncovered for 10 minutes to let the flavors meld.
How many onions are needed?
The recipe calls for 2 medium onions, peeled and chopped.
Is this dish considered low-carb?
Yes, it is tagged as a low-carb recipe.
How many ingredients are in this recipe?
There are 15 ingredients in total for this Feijoada de Peixe com Camarão.
Can I prepare the shrimp in advance?
Yes, you should peel, devein, and cut the shrimp in half lengthwise before starting the cooking process.
What is the first step in cooking the stew?
The first step is sautéing the chopped onions in olive oil for 3-4 minutes until they soften.
When do I add the garlic?
Stir in the minced garlic after the onions have softened and sauté for one minute until fragrant.
What kind of paprika is used?
The recipe specifies 1 tablespoon of sweet paprika.
How do I prepare the bell peppers?
The red and green bell peppers should be seeded and diced before being added to the pot.
What provides the 'tropical flair' described?
The combination of fresh seafood, lime juice, cilantro, and vibrant peppers creates the tropical profile.
Is this a traditional meat-based feijoada?
No, while 'Feijoada' usually refers to a bean and meat stew, this is a seafood-based version.
Is this recipe suitable for beginners?
Yes, it is tagged as an 'easy recipe' and involves straightforward sautéing and simmering.