Marcello Tully's wonderful Brazilian fish stew recipe pairs 'bacalhao' or salt cod with a suitably tangy lime and coconut sauce. Marcello likes to add little more Brazilian flavour to this dish by garnishing with a spoonful of caipirinha gel - find the recipe hereDon't forget to soak the bacalhao in water overnight before using

Place a frying pan over a low-medium heat and add half the oil. Once hot, gently fry the garlic, shallots, ginger and chilli for 3-4 minutes. Add the coconut milk, double cream and sugar and bring to the boil
Whilst boiling, whisk in the diluted cornflour, and cook for 4-5 minutes. Lastly, stir in the lime juice and parsley
Preheat the oven for 170°C/gas mark 3
To fry the salted cod, heat the remaining oil in a frying pan over a high heat and fry the fish skin-side down for 2 minutes. Fry the other side for 2 minutes, then heat through in the oven for a further 2 minutes
Pour the sauce into slightly dipped bowls and arrange the fillets on top. Garnish with fresh coastal herbs such as seaweed, purslane, aster or samphire - alternatively you could use dill or chervil. Serve immediately
Send us feedback on this Brazilian fish stew recipe  

Wine Matching

Find out why we suggest matching this Brazilian fish stew recipe with a light and crisp white wine


  • 2 salt cod fillets, 120g each, skin-on, soaked overnight in water
  • 20g of sunflower oil
  • 40g of lime juice
  • 10g of garlic, finely chopped
  • 50g of shallots, finely chopped
  • 25g of ginger, finely chopped
  • 2g of red chilli, finely chopped
  • 150ml of double cream
  • 150ml of coconut milk
  • 7g of fresh parsley, finely chopped
  • 5g of cornflour, diluted with a little cold water
  • 5g of caster sugar

Share this Recipe

A tangy mix of salt cod, lime, coconut and ginger are the stars of this fabulous stew from Marcello Tully

Brazilian fish stew recipe Tweaks

What's this?