| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 15g | 3g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 29g | 1g |
Why I Love Brazilian Pescada Amarela Ensopada
If there’s one dish that captures the beauty and vibrance of Brazilian cuisine, it’s Pescada Amarela Ensopada. This delightful stew, teeming with yellowtail fish filets, colorful bell peppers, and the creamy backdrop of coconut milk, is a feast for both the eyes and the palate.
A Balance of Flavors and Textures
What initially drew me to the Pescada Amarela Ensopada recipe was its palette of flavors. Growing up in Portland, Maine, my love for seafood was inevitable, but New England cuisine, while comfortingly familiar, doesn’t quite embody the same kind of zestful vibrancy that Brazilian dishes do. The combination of paprika and cumin, along with fresh cilantro and parsley, brings an aromatic complexity to this dish that keeps me coming back for more.
A Family Affair
This stew has also become a household favorite in my family. My daughters, Erin and Samantha, always look forward to the nights when I prepare this. Erin particularly enjoys the subtle sweetness of the coconut milk, while Samantha loves squeezing lime juice over her portion to enhance the brightness of the dish. It’s a recipe that invites my kids into the kitchen, turning dinner prep into a cherished family activity.
Influenced By Culinary Greats
I’ve long been inspired by Brazilian chef Alex Atala, whose innovative approach to traditional Brazilian ingredients continually pushes culinary boundaries. Though this recipe is a humble stew compared to his groundbreaking creations, it offers a connection to the essence of Brazilian home cooking, where simplicity and quality ingredients prevail.
When I first stumbled upon this recipe, I was also reminded of New England’s own rich seafood traditions—like the classic clam chowder. Both dishes warm the soul but in their own unique ways. The Pescada Amarela Ensopada with its tropical notes of coconut milk and lime, versus the hearty, creamy base of clam chowder—each offers a comforting embrace, albeit from different corners of the world.
Side Dishes and Pairings
To complement the hearty and spicy nature of Pescada Amarela Ensopada, I often serve it alongside fluffy, cooked white rice. The rice helps to soak up the flavorful broth and offers a neutral counterpart to the lively spices and herbs. For a complete meal, you might also consider pairing it with a simple green salad or a side of fried plantains, which adds a touch of sweetness and additional texture.
In essence, Pescada Amarela Ensopada is more than just a meal—it’s a journey through flavors and cultures, bringing a bit of Brazilian warmth to my New England table. Try it once, and I promise that the blend of spices, the tender fish, and that creamy coconut finish will find a special place in your culinary repertoire.
What You’ll Need
- 2 lbs yellowtail fish filets
- 4 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 4 large tomatoes, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups fish stock or water
- 1/2 cup coconut milk
- Juice of 1 lime
- Cooked white rice, for serving
Method
Step One
- Start by seasoning the yellowtail fish filets with salt, black pepper, and lime juice. Set aside and let it marinate while preparing the other ingredients.
Step Two
- Heat the olive oil in a large pot over medium heat. Add the thinly sliced onion, green bell pepper, and red bell pepper. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
Step Three
- Add the minced garlic to the pot and sauté for another minute until fragrant.
Step Four
- Stir in the chopped tomatoes, fresh cilantro, fresh parsley, paprika, and ground cumin. Cook for another 5 minutes, allowing the flavors to meld together.
Step Five
- Pour in the fish stock or water, and bring the mixture to a simmer. Cook for about 10 minutes, allowing the broth to reduce slightly.
Step Six
- Reduce the heat to low and gently add the marinated yellowtail fish filets to the pot. Simmer for about 10 minutes or until the fish is cooked through and flakes easily with a fork.
Step Seven
- Stir in the coconut milk, being careful not to break up the fish filets. Cook for another 2-3 minutes to heat through.
Step Eight
- Serve the Pescada Amarela Ensopada over cooked white rice, garnished with additional chopped cilantro and parsley if desired.
