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Brazilian fish soup

The Chef Project have provided another delicious dish…this time a Brazilian fish stew, or a soup…call it what you will. The recipe alternated the name the whole way through – it is pretty liquidy, but has pieces of meat and veg, so maybe it is a stoup or a souew…whatever it is, it was good!

The recipe calls for a firm white fish and we used dorado – a game fish, with a very meaty flesh. It was almost like biting into a steak! I think it actually worked really well in this recipe, because there wasn’t much else in the soup/stew to bulk up the meal and I do enjoy having something to sink my teeth into šŸ˜‰

We served it with garlic bread, although the suggestion was to serve it with garlic rice…laziness lead us to a frozen garlic loaf we had in the freezer!

The soup is the most amazingly vibrant orange colour, courtesy of the paprika – we are usually using turmeric when we get this sort of colour in our food, so this was a new one for us. I loved it and it smelled heavenly…

Though, it’s just occurred to me…yesterday we bought some Spanish sweet smoked paprika and I think that it would make this dish even more amazing. We had just used regular, cheapy paprika…but the tin of the Spanish stuff we forked out for is not kidding when it claims to transform everything it touches into magic and we made a kick ass chili using it last night. Mmm, I see a repeat of this soup stew coming on…

Try the recipe folks…you owe it to yourselves. And I’m sure it’s healthy too, especially if you used reduced fat coconut milk, but be warned you may lose some of the deliciousness! Rather just eat a little bit…


(Adapted from The Chef Project – Marco de Souza)


  • 400 g dorado (or any firm white fish), chopped into largeish pieces
  • 2 tsp crushed garlic (we’re lazy, you could use cloves and crush them yourselves)
  • 4 Tbsp lime juice (Careful, don’t overdo – maybe add less and taste as you go!)
  • Salt and pepper
  • Olive oil
  • 1 onion, finely chopped
  • 1/2 yellow bell pepper, chopped
  • 2 pimento peppers, chopped
  • 2 c chopped tomatoes
  • 1 Tbsp paprika
  • Pinch of chili flakes (maybe more like two, we like it hot!)
  • 1 large bunch of coriander, chopped (keep a little for garnishing)
  • 400 ml coconut milk


  1. Marinate the chopped up fish pieces in the lime juice, garlic and some salt and pepper. Leave in the firdge while you prepare the rest.
  2. In a large pan saute the onions in the oil until translucent.
  3. Add the peppers, paprika and chili flakes and season with salt and pepper.
  4. Cook for a few minutes until the peppers begin to soften.
  5. Stir in the chopped tomatoes and simmer for 5 minutes, uncovered.
  6. Add the coriander.
  7. Remove about half of the veges and set aside.
  8. Spread the remaining veg over the bottom of the pan and add the fish on top of the veg. Season with salt and pepper again.
  9. Return the other veg to the pan and cover the fish.
  10. Add the coconut milk and simmer for 15 minutes.
  11. Check seasoning, including salt, lime juice, paprika, pepper and chili flakes.

    The veg cooking - spices already in


    Veg and fish layered, with the coconut milk just added

As I said we enjoyed our’s with garlic bread, which I think was great (I do ā™„ bread!), but you could serve it with rice – this might make it more like a stew.

Next time I’m definitely trying with proper Spanish paprika…