Brazilian Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally uses Mediterranean fish and seafood, the Brazilian Bouillabaisse incorporates a variety of local seafood such as shrimp, mussels, and fish commonly found in Brazilian coastal regions. Additionally, we have added Brazilian spices and ingredients to infuse the stew with the vibrant flavors of Brazil. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as snapper or cod 500g (1.1 lb) white fish fillets, such as snapper or cod
• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 cup coconut milk 1 cup coconut milk
• 2 cups fish or seafood broth 2 cups fish or seafood broth
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the tomatoes, tomato paste, paprika, cumin, oregano, and bay leaf to the pot. Stir well to combine the ingredients and cook for 2-3 minutes.
3. 3.
   Pour in the coconut milk and fish or seafood broth. Bring the mixture to a simmer.
4. 4.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Cook for 5 minutes.
5. 5.
   Add the shrimp and mussels to the pot. Cook for an additional 5 minutes or until the shrimp are pink and the mussels have opened.
6. 6.
   Stir in the lime juice and season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the pot. Serve the Brazilian Bouillabaisse hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and firm. If using frozen fish, thaw it completely before adding it to the stew.
• Shrimp — Choose large, deveined shrimp for the best flavor and texture.
• Mussels — Scrub the mussels thoroughly and remove any beards before cooking.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Fresh cilantro — Add the chopped cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a diced chili pepper to the stew.
• Serve the Brazilian Bouillabaisse with crusty bread or rice to soak up the flavorful broth.
• Feel free to customize the seafood selection based on what is available and fresh in your local area.
• Adjust the spices and seasonings according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will further develop.

Serving advice

Serve the Brazilian Bouillabaisse in deep bowls, allowing the guests to savor the aromatic broth and tender seafood. Accompany it with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

Garnish each bowl of Brazilian Bouillabaisse with a sprinkle of fresh cilantro to add a pop of color. Serve the stew with a slice of lime on the side for guests to squeeze over their individual portions, enhancing the citrusy flavors.