Brazilian recipe
Coconut Milk Fish Stew (Peixe ao leite de coco)
Discover how to prepare this classic Brazilian fish stew, a practical and rich dish featuring tender cação simmered in a flavourful coconut sauce.
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Ingredients
1 kg cação (firm-fleshed fish), cut into chunks
1/2 cup extra virgin olive oil or neutral vegetable oil
Sea salt, freshly cracked black pepper, fresh coriander, and finely chopped parsley to taste
800 ml coconut milk (typically two cans)
2 vine-ripened tomatoes, peeled, deseeded and diced
1 tablespoon cornflour, dissolved in a splash of water
4 cloves garlic, minced or crushed
1 lemon, juiced for seasoning
1/2 cup extra virgin olive oil or neutral vegetable oil
Sea salt, freshly cracked black pepper, fresh coriander, and finely chopped parsley to taste
800 ml coconut milk (typically two cans)
2 vine-ripened tomatoes, peeled, deseeded and diced
1 tablespoon cornflour, dissolved in a splash of water
4 cloves garlic, minced or crushed
1 lemon, juiced for seasoning
Where to find ingredients
You can find fresh cação (or firm-fleshed white fish substitutes like monkfish or blue nose) at your local fishmonger or the seafood counter at major supermarkets like Countdown or New World. Fresh herbs, produce, and canned coconut milk are readily available in the fresh food and pantry aisles of local grocers.
Preparation method
- Season the fish chunks with lemon juice, garlic, salt, and pepper.
- Allow the fish to marinate in the refrigerator for 1 hour.
- In a heavy-bottomed pan, heat the oil over medium heat and sauté the tomatoes until they soften.
- Pour the coconut milk into the pan and bring to a gentle simmer.
- Carefully place the fish into the pan and cook for about 15 minutes, ensuring the fish is tender and well-coated in the sauce.
- Taste and adjust the seasoning with additional salt and pepper if required.
- Toward the end of the cooking time, stir in the fresh coriander, parsley, and the cornflour slurry.
- Mix gently to combine without breaking up the fish.
- Allow the sauce to thicken slightly for a few minutes before removing from the heat.
Observations
Fish cooked in coconut milk is a cornerstone of Brazilian home cooking, balancing the mild, firm texture of the fish with the deep, creamy richness of coconut. This preparation is highly valued for its straightforward method and bold, comforting flavours, making it a perfect choice for a nutritious and satisfying meal. Using fresh aromatics and simple simmering techniques, the resulting dish is velvety and fragrant, ideally served alongside steamed long-grain rice or light sides.
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