Similar Recipes
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Grilled Whole Fish With Molho à Campanha (Brazilian Pico de Gallo)
Molho à campanha is a lot like Mexican pico de gallo, except it uses vinegar instead of citrus juice and adds more peppers to the mix of tomato, onion, and cilantro. It's most commonly served alongside charred steaks, but it's just as good spooned over grilled whole fish as in this recipe.
Brazilian Coconut Chickpea Curry
Brazilians make everything more interesting... including canned chickpeas! This Brazilian Chickpea Curry is simple to make and as fabulous as it sounds.
Feijoada: Brazil's National Dish
This feijoada recipe is a relatively simple one, and I think it has a good balance of smokiness and meatiness. Cooked low and slow, everything in this feijoada––the meat, beans, onions, and garlic––will all meld together perfectly.
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Chupín de Pescado (Argentine Fish and Tomato Stew)
A rustic stew whipped up by Argentine fishermen and home cooks, chupín is packed with meaty pieces of fish, tender potatoes, and lots of vegetables.
Ceviche
Ceviche, also known as cebiche, seviche or sebiche, is the famous South American dish with fresh fish "cooked" in lime juice. Quick, easy (and not too sour!)
Bouillabaise (Provençal Fish Stew)
Bouillabaise is a classic seafood stew that truly harnesses the flavors of the Mediterranean. A combination of fish and shellfish, beautiful aromatics, and of course bright saffron completes this Provençal comfort dish.
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Real Bouillabaisse (Bouillabaisse Marseillaise)
This bouillabaisse recipe will allow you to make a fish stew that's much closer to the classic Provençal version, no matter where you live.
Calabrian Fish Ragu Pasta
This is a fish pasta in a richly spiced fish ragu pasta sauce. Big, bold, Southern Italy Calabrian flavours!
Fish Tacos
This is a really easy recipe for marinated fish tacos that tastes incredible! The red cabbage slaw is so easy to make and is a perfect side for the tacos.
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Cod à la Nage (Poached in Broth) With Coconut Milk, Lime, and Lemongrass
Gently poach cod in a broth of coconut milk, lemongrass, ginger, fresh chiles, and fish sauce for an easy and flavorful dinner.
Brazilian Fish Stew - A traditional Brazilian dish with a to-die-for tomato coconut sauce. Incredible fish stew, easy to make with everyday ingredients!
Serve With
Pão de Queijo (Brazilian Cheese Bread)
Pão de Queijo (Brazilian Cheese Bread) is a popular snack and breakfast food. Making these gluten-free puffs from scratch is easy, and only requires a handful of ingredients.
Brazilian Coconut Chickpea Curry
Brazilians make everything more interesting... including canned chickpeas! This Brazilian Chickpea Curry is simple to make and as fabulous as it sounds.
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Cuñapes/Pão de Queijo (South American Cheesy Bread)
This cheesy and addictive South American bread goes by many names, but whether you call it pão de queijo, cuñapes, or pan de bono, it's always equally delicious. This version is made with Brazilian fermented tapioca starch for extra tang and an authentic flavor. A combination of chopped Cheddar and Grana Padano cheeses add both a stretch texture and salty bite. Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings...
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Grilled Brazilian Cheese Skewers (Espetinhos de Queijo de Coalho)
A popular snack in Brazil, these grilled skewered cheese sticks are easy to make and even easier to eat (maybe a little too easy).
Feijoada: Brazil's National Dish
This feijoada recipe is a relatively simple one, and I think it has a good balance of smokiness and meatiness. Cooked low and slow, everything in this feijoada––the meat, beans, onions, and garlic––will all meld together perfectly.
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Brazilian Lemonade (With Limes and Condensed Milk)
Brazilian-style lemonade is made with fresh lime juice and sweetened with condensed milk. It's a richer, sweeter version of the lemonade we're used to, and excellent with a shot of Cachaça.
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Brazilian-style Peel And Eat Shrimp with Fried Garlic (Camarao ao Alho)
I wanted to eat everything in Brazil. My wife was happy with just the beach and an endless pile of camarão a alho, the Brazilian version of garlic shrimp: diminutive ruby-red, briny, thin-shelled gems, complete with head and legs, glistening in olive oil and fried garlic. Here's how to make them at home.
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Cocada (Coconut Bark)
This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut.
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Hardcore Feijoada
Note: For best results, use as many different salted pork parts as available, though you can always make it with just a few. Straight up salt pork and slab bacon with some good sausage will be quite delicious. Farofa is...
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Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'
As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tast...