Stew Pernambuco

Share via Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPin on PinterestPrint this page

Here’s a recipe for a traditional fish stew from Brazil. It incorporates a lot of vegetables and can be cooked very easily in a crock pot. The recipe takes less than 30 minutes to prepare but has a lot of flavor.

  • 1 pound large fish (mackerel or hake), cut into 2 inch pieces
  • 2 carrots, quartered
  • 2 chuchu (chayote), quartered
  • 3 large potatoes halved
  • 1 green pepper, thinly sliced
  • 2 onions, sliced
  • 3 tomatoes, sliced
  • 1/2 cup cilantro
  • 2 tablespoon olive oil
  • salt and pepper to taste
  • 2 tablespoon cassava flour
  • 5 boiled eggs halved

In a crock pot arrange half of all vegetables. Place the slices on top of fish. Season with salt, pepper, half of the finely chopped coriander leaves and drizzle with olive oil.

Make another layer with remaining vegetables, season again with salt, pepper, cilantro and olive oil. Bring to low heat with the pan covered and cook for about 20 minutes until vegetables are tender and the fish is fully cooked. Sprinkle cassava flour and decorate with eggs. Serve immediately with steamed white rice.

Recipe courtesy of Kacua Bar and Restaurant, Rio de Janeiro.

You Might Also Like

Published by

Profile photo of Sucheta Rawal

Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 70+ countries across 6 continents. She is also the founder and editor of ‘Go Eat Give’ and author of ‘Beato Goes To’ series of children’s books on travel.