Brazilian Shrimp and Fish Stew Recipe

Serves/Makes: 6 - 8


  • 1 pound shrimps, shelled and deveined
  • 2 pounds sea bass fillets, or other white fish
  • 1 cup dried shrimps
  • 1/4 cup dende (palm) oil or olive oil
  • 2 medium onions, grated
  • 2 cloves garlic, crushed
  • 1 cup cashew nuts, ground
  • 1 cup blanched almonds, ground
  • 1 cup fresh bread crumbs
  • 4 cups thin coconut milk
  • 2 or more tablespoons dende (palm) oil
  • 2 tablespoons olive oil
  • Brazilian Molded Rice (Angu de Arroz), see the recipe below
How to cook Brazilian Shrimp and Fish Stew:
  • Soak the dried shrimps in warm water to cover for 15 minutes. Drain the shrimps, then puree in a blender or food processor, or put through a food mill, using the fine blade. Set aside.
  • Heat 1/4 cup dende or olive oil in a heavy skillet and saute the onions, garlic, cashew nuts, almonds, and the pureed shrimps for 5 minutes. Stir in the bread crumbs and the coconut milk, and simmer, stirring occasionally, until the mixture has the consistency of a thick bechamel sauce. Add more bread crumbs if necessary. Remove from the heat and stir in 2 or more tablespoons of dende oil to taste.
  • Heat 2 tablespoons olive oil in a skillet and saute the sea bass fillets lightly. Add the fresh shrimps, and saute for about 2 minutes, or until the shrimps turn pink. Fold the shrimp and fish mixture into the coconut milk sauce. Serve the Brazilian Shrimp and Fish Stew with Brazilian Molded Rice (Angu de Arroz) and a hot pepper sauce, if liked.

Brazilian Molded Rice (Angu de Arroz) Recipe

Brazilian Molded Rice (Angu de Arroz) Ingredients:
  • 2 cups short-grain rice
  • 1 teaspoon salt
  • 1 cup thin coconut milk
  • Butter
How to cook Brazilian Molded Rice (Angu de Arroz):
  • Thoroughly rinse the rice until the water runs clear. Put the rice into a saucepan with 4 cups water and leave it to soak overnight.
  • Stir in the salt, cover, bring to a boil, and cook over low heat for 20 minutes, or until the liquid has been absorbed and the rice is mushy.
  • Stir in the coconut milk and cook, mashing the rice with a wooden spoon, for 2 minutes. Turn the rice into a buttered 1-1/2 quart mold and allow to cool.
  • Unmold the rice by covering with a platter and turning over quickly. If it doesn't unmold readily, hit the bottom of the mold with the flat of your hand.
  • Serve at room temperature.


The Brazilian Shrimp and Fish Stew recipe very easy to prepare and so good!
The Brazilian name for this recipe is Vatapa de Camarao e Peixe.


The Vatapa de Camarao e Peixe dish originated from the northeast coast of Brazil and it is a classic dish loved by many Brazilians.

This recipe for Brazilian Shrimp and Fish Stew serves/makes: 6 - 8

The Brazilian Shrimp and Fish Stew recipe is adopted from The Book of Latin American Cooking 1994.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: South American (more South American recipes)

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