Easy Recipes from Brazil

Tag: Brazilian cuisine

  • Easy and Delicious Fish Stew for Mother’s Day

    Easy and Delicious Fish Stew for Mother’s Day

    Making an easy fish stew is one of the most special ways to show love, especially on meaningful occasions like Mother’s Day. This recipe combines bold flavor, simple preparation, and accessible ingredients, resulting in a dish that impresses without being complicated.

    In addition, this version is perfect for anyone looking for practicality in the kitchen without giving up a homemade, aromatic, and comforting meal. The fish turns tender, the sauce becomes rich and creamy, and the final result is perfect for a family lunch.

    If you want to get it right and serve a simple and flavorful fish stew, keep reading and learn how to prepare this classic dish with ease.

    📝 Ingredients

    Easy fish stew with coconut milk, bell peppers, and tender white fish served in a pot
    • 2.2 lb tilapia fillets (or another white fish)
    • Salt to taste
    • Black pepper to taste
    • 2 cloves garlic, minced
    • 1 medium onion, sliced
    • 1 yellow bell pepper, sliced
    • 1 red bell pepper, sliced
    • 2 tomatoes, chopped
    • Olive oil for sautéing
    • Turmeric, to taste
    • Smoked sweet paprika, to taste
    • 2 cups coconut milk
    • Water (a small amount, if needed)
    • Palm oil (dendê oil), to taste
    • Chopped parsley (or cilantro, optional)

    Possible Substitutions

    • Tilapia can be replaced with any firm white fish.
    • Parsley can replace cilantro for those who dislike its flavor.
    • Palm oil can be adjusted or used sparingly, depending on preference.

    👩‍🍳 Instructions

    1. Cut the fish fillets into medium-sized pieces.
    2. Season with salt, black pepper, and garlic. Mix well and set aside.
    3. Heat a pot with a generous drizzle of olive oil.
    4. Sauté the onion, bell peppers, and garlic until lightly golden.
    5. Season with salt, pepper, turmeric, and smoked paprika.
    6. Add the tomatoes and cook for about 5 minutes.
    7. In a separate skillet, sear the fish fillets in olive oil until golden on both sides.
    8. Return to the sauce and add the coconut milk, stirring well.
    9. If needed, add a little water to adjust the consistency.
    10. Gently add the fish to the sauce, cover, and cook for another 5 minutes.
    11. Finish with palm oil and chopped parsley.

    💡 Chef’s Tips and Variations

    • Searing the fish separately enhances flavor and texture.
    • Serve with white rice and toasted cassava flour or breadcrumbs.
    • For a lighter version, reduce the palm oil and use more fresh herbs.
    • The fresher the fish, the better the final result.

    ⏱️ Prep Time, Yield, and Difficulty

    • Prep time: 35 minutes
    • Servings: 4
    • Difficulty: Easy

    ❓ Frequently Asked Questions (FAQ)

    Can I make this fish stew without palm oil?
    Yes, palm oil is optional, but it adds a traditional flavor.

    What is the best fish for fish stew?
    Firm white fish like tilapia works very well.

    Can I make it ahead of time?
    Yes, the stew tastes even better after resting for a few hours.

    ✅ Conclusion

    This easy and delicious fish stew is perfect for bringing the family together and creating special moments around the table. If you enjoyed this recipe, leave a comment, save it for later, or share it with someone who loves cooking.

  • Easy No-Steamer Brazilian Corn Cuscuz (Nordestino Style)

    Easy No-Steamer Brazilian Corn Cuscuz (Nordestino Style)

    Brazilian Northeastern cuscuz is a true classic, loved for its simplicity, flavor, and versatility. In this recipe, you’ll learn how to make Brazilian corn cuscuz without a traditional steamer, using a simple steaming pot alternative—no special equipment required.

    This version is easy, hearty, and full of flavor. It’s made with sausage, bacon, grilled cheese, eggs, and an optional creamy touch that makes the dish even more satisfying. Perfect for a filling breakfast, a quick lunch, or a comforting dinner.

    If you enjoy practical, affordable recipes with bold flavor, this easy Brazilian cuscuz will quickly become a favorite in your kitchen.

    Ingredients

    For the cuscuz:

    • 250 g (about 2 cups) corn flake meal (flocão)
    • 1 teaspoon salt
    • ½ teaspoon sugar
    • About 50–70 ml water

    For the filling:

    • 1 Brazilian calabresa sausage, sliced or diced
    • 100 g (3.5 oz) bacon, chopped
    • 1 medium onion, chopped
    • 1 large garlic clove, minced
    • 1 tomato, chopped
    • 100 g (3.5 oz) queijo coalho, diced
    • 3 eggs
    • 1 tablespoon creamy spreadable cheese (optional)
    • Salt to taste

    Substitutions:

    • Queijo coalho → mozzarella or farmer’s cheese
    • Calabresa sausage → shredded chicken or dried beef
    • Bacon → can be omitted for a lighter version

    Instructions

    1. In a bowl, combine the corn flake meal, salt, and sugar. Mix well.
    2. Gradually add the water, just enough to hydrate the grains without soaking them.
    3. Cover and let rest for 15 minutes so the corn fully hydrates.
    4. Transfer the hydrated cuscuz to a steaming pot, spreading it evenly.
    5. Cover and steam for about 20 minutes. Set aside.
    6. In a skillet, cook the sausage and bacon in their own fat until lightly browned.
    7. Add the onion and garlic and sauté until fragrant.
    8. Stir in the chopped tomato and cook briefly, just until softened.
    9. In another pan, grill the diced cheese until golden on the outside.
    10. Add the eggs, a pinch of salt, and stir, breaking them into small pieces.
    11. If desired, mix in the creamy cheese for extra moisture.
    12. Place the steamed cuscuz in a large bowl and fluff it with a fork until crumbly.
    13. Add all the filling ingredients and mix well.
    14. Transfer to a serving dish and serve immediately.

    Chef’s Tips & Variations

    • For a moister texture, add a bit of butter or extra creamy cheese.
    • Feel free to season with black pepper, chili flakes, or fresh herbs.
    • Delicious served with coffee, fried eggs, or as a side dish for lunch.
    • For a budget-friendly version, use only eggs and onions as the filling.

    Prep Time, Yield & Difficulty

    • Prep time: 40 minutes
    • Servings: 4
    • Difficulty: Easy

    Frequently Asked Questions (FAQ)

    Can I make Brazilian cuscuz without a traditional steamer?
    Yes. A steaming pot or improvised setup works perfectly.

    Can I make cuscuz ahead of time?
    Yes. Reheat it by steaming again or microwaving with a damp paper towel.

    Can I freeze cooked cuscuz?
    It’s not recommended, as freezing may affect the texture. Best enjoyed fresh.

    Conclusion

    This no-steamer Brazilian cuscuz proves that great flavor doesn’t need complicated tools. It’s easy, affordable, and incredibly versatile—perfect for any time of day.

    If you enjoyed this recipe, leave a comment sharing how you like to eat cuscuz, save it for later, and share it with anyone who loves simple, comforting food.