Yaniv Cohen

Brazilian Spiced Fish Stew

Yaniv Cohen
Brazilian Spiced Fish Stew

I see my  Brazilian Neighbor, Alina, every morning at the gym and we discuss The Spice Detective, recipes,  spices and the joy of cooking. I asked her to send me one of her favorite spiced traditional recipe so I can share it on The Spice Detective and so she did. 

It is delicious, healthy  and beautifully spiced try it and let us know what we think.


Brazilian Spiced Fish Stew

Recipe for 4 people:


  • 2 pounds of grouper fillets cut into pieces
  • Dende” (palm) oil (You can buy it on Amazon. It will give a specific taste but can be substituted with olive oil.)
  • 2 medium/large size sweet onions cut in slices and then in half
  • 4-5 large tomatoes without skin and seeds cut into pieces
  • 1 yellow, 1 red, and 1 orange pepper cut into slices and then in half
  • 1 can of coconut milk (Use only the cream found at the top of the can, throw out the rest.)
  • 1/2 bunch of cilantro cut very small
  • 1/4 of cup of white wine


  1. Before cooking, season the fish with salt, paprika, cumin, and olive oil and place it in a sealed container in the fridge for few hours. 
  2. In a pan, put 2 spoons of palm oil (if you do not have it use olive oil), a layer of onions, the fish, another layer of onions, the tomatoes, peppers, and cilantro. Add the cream of the coconut milk, sprinkle some olive oil, cover and start cooking at medium-low.
  3. Once starts boiling, add the white wine. Keep covered while cooking. Should take about an hour and a half to cook well. Depending on the thickness of the fish, you will need to add more salt. Do it little by little. The name of the pepper that I served with is "pimenta malagueta". You can also get it on Amazon
  4. Before serving cut tiny pieces of the peppers and mix with a little bit of the liquid of the stew. 
  5. Enjoy!

Thank you Alina,  we appreciate the love !

The Spice Detective.