Brazilian Seafood Stew

Brazilian Seafood Stewserved on a bowl with toasted ciabatta on the side
  • 6 servings
  • 15 Minutes to prepare
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  • 1 squid, sliced into rings
  • 500g peeled tiger prawns
  • 500g seabass fillets, cut into 2 inch pieces
  • 250g clams
  • 250g mussels
  • 100ml fresh lime juice
  • 2 large white peppers, roughly chopped
  • 2 large pointed red peppers, roughly chopped
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 scotch bonnet chilli, finely chopped
  • 1 1 bunch coriander, chopped
  • 400g tin coconut milk
  • 2 400g tins chopped tomatoes
  • 50ml olive oil
  • 2tsp cumin
  • 2tsp paprika
  • Pinch salt and black pepper


1 Combine the lime juice, cumin, paprika and a little salt and pepper in a mixing bowl. Add the prawns, squid rings and seabass and marinade for 30 minutes.

2 In a large heavy based saucepan over a moderate-high heat, fry the onions, garlic, chilli and peppers in the olive oil until soft, add the clams and mussels, then fry for a further 5 minutes.

3 Add the marinated fish, chopped tomatoes and coconut milk, then bring to a gentle simmer for 10 minutes.

4 Season with salt and pepper, and add the chopped coriander just before serving.