ChefXi OfficialA fragrant, creamy Brazilian seafood stew made with coconut milk, palm oil (dendê), and fresh bell peppers.
Marinate the shrimp and fish chunks with lime juice, salt, and half the garlic for 20 minutes.
Don't marinate too long or the lime will 'cook' the delicate seafood.
In a large clay pot or deep skillet, heat the red palm oil (dendê) over medium heat.
Dendê oil provides the signature orange color and earthy flavor.
Layer half of the onions, peppers, and tomatoes at the bottom of the pot.
Arrange the marinated fish and shrimp over the vegetables, then top with the remaining vegetable layers.
Pour the coconut milk over the top. Cover and simmer gently over medium-low heat.
Do not stir vigorously; you want to keep the layers intact and the fish chunks whole.
Once the seafood is cooked through, sprinkle with fresh cilantro and serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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