Brazilian Shrimp and Fish Coconut Stew

Brazilian Shrimp and Fish Coconut Stew
A recipe from Chef Aaron Sanchez.


  • 1 cup dried shrimp
  • ¼ cup dende (palm oil) or olive oil, plus 1 tablespoon
  • 2 Spanish onions, small dice
  • 2 cloves garlic, chopped
  • 1 fresh jalapeno, finely chopped
  • 1 cup cashews nuts, finely chopped
  • 1 cup blanched almonds, finely chopped
  • 1 cup fish stock or clam juice
  • 3 cups thin coconut milk
  • 1 (8 to 10-ounce) sea bass fillet
  • 1 pound medium-size shrimp, shelled and deveined
  • ¼ cup chopped cilantro
  • Serving suggestion: cooked white rice


1. Soak the dried shrimp in warm water, for 10 minutes. Drain the shrimp, puree them in food processor or blender, and set aside.

2. Heat the ¼ cup of dende oil or olive oil in a sauté pan and sauté the onions, garlic, jalapeno, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.

3. Add the sea bass and poach it in the sauce for about 12 minutes until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes.

4. Drizzle with the remaining 1 tablespoon dende oil and serve over cooked white rice, optional.

Chef Aaron Sanchez Cooks! - Home & Family

Return to the Episode Guide >>

Check out more delicious recipes at the Home & Family Pinterest Page