Brazilian Fish Stew Recipe

Lucia prepared a traditional Brazilian Peixada for Real Food Real Kitchens. Peixada is a type of hearty fish stew filled with vegetables and spices.

 Brazilian Fish Stew Recipe

Brazilian Fish Stew Recipe

“I wanted to be on Real Food Real Kitchens because it’s a compelling and different kind of cooking show. It’s about the connection between food and families and I always felt a strong connection with my family and I truly believe that food played a big part in that connection and in the way we grow up as human beings.” 

Lucia Camara decided to become a health and wellness coach to fulfill her passion to help others achieve ultimate performance in all areas of life.    As the founder of the Wellness and Nutrition Institute, Lucia is sharing proven wellness principles through personal and group coaching programs, webinars, writings, and live events.

She has written feature articles on healthy eating for Orlando’s City Eats magazine and the Orlando Examiner.  She recently designed a Healthier Choice Menu for Orlando’s Carierea’s restaurant.

Lucia is a graduate of the Institute for Integrated Nutrition and is a certified health coach and nutrition counselor.  She holds a bachelors degree in business administration.

Lucia’s Peixada (Brazilian Seafood Stew)


2 to 3 tbsp coconut oil

2 limes

4 filets of halibut

4 filets of snapper

1/2 cabbage head, sliced

4 tomatoes, sliced

3 Onions, sliced

2 green peppers, sliced

1 yellow pepper, sliced

1 red pepper, sliced

6 potatoes, cubed

4 lemons, sliced

2 garlic bulbs, crushed

1 cup green onions, diced

1/2 cup cilantro

1 cup parsley

8 ounces coconut milk

1 tbsp paprika

2 cups water

salt & pepper to taste

4 eggs, hard boiled


Hard boil 4 eggs and set aside.

Season fish with lime, salt and pepper, then marinate for 20 to 30 minutes. In a large saucepan, add coconut oil, then place the cabbage in the bottom, the the fish. Arrange the sliced tomatoes, onions, green, yellow, and red peppers on top of the fish. Add the potatoes and lemons, the garlic, green onions, cilantro, and parsley. Add the coconut milk and paprika. Then add 2 cups of water, cover, and cook on medium heat for 10 minutes, or until it boils, then turn to low heat and cook for another 10 minutes.

Serve each dish with a hard-boiled egg and a side of white rice.

TIP: Try this dish with Kingfish.

by Craig Chapman