Brazilian Fish, Shrimp & Mussel Stew

coconut milk

🥗Healthier: almond milk

💰Cheaper: cream

Almond milk reduces calories while maintaining a creamy texture.

white fish

🥗Healthier: tofu

💰Cheaper: pollock

Tofu adds protein while being lower in cost.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a budget-friendly protein alternative.

mussels

🥗Healthier: clams

💰Cheaper: canned clams

Canned clams are often less expensive and still provide a seafood flavor.

Introduce the dish as a Brazilian seafood soup and mention the recipe source.

Show ingredients including haddock, shrimp, mussels, imitation crabmeat, real crabmeat, almond butter, minced garlic, onion, chili pepper, cilantro, tomato paste, milk or cream, clam juice, olive oil, lime juice, sesame oil, salt, black pepper, and water.

Heat a large pot over medium-high heat and add a pinch of sesame oil for extra flavor.

Marinate the haddock in lime juice for one hour before cooking.

Add the marinated haddock to the pot and brown it on one side for about 5 minutes.

Add minced onion, garlic, and chili pepper to the pot and sauté.

Stir in tomato paste and mix to coat the other ingredients.

Add 3 cups of clam juice (using 2 cups and substituting 1 cup with water) to the pot and bring to a boil.

Once boiling, reduce heat to a simmer and add mussels to the pot.

Let it come back to a boil for about a minute, then reduce heat to a simmer again.

Add coconut milk to the simmering liquid to make it creamy.

Prepare a slurry with almond butter and hot water by microwaving for a minute, then add it to the pot.

Add shrimp to the pot and let it simmer for about 5 minutes.

Season with salt and black pepper to taste.

Serve the stew over rice and optionally top with jalapeño dried onions for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens