Ronaldo de Lima Barca is a rich, aromatic Brazilian seafood stew named in honor of the legendary footballer. It combines firm white fish, shrimp, and mussels in a coconut milk and palm oil broth, brightened with lime and fresh cilantro. This recipe delivers a restaurant-quality dish at home, with a balanced, deeply savory flavor that works for both weeknight dinners and special occasions.
Ingredients
- 2 lb (900 g) firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch chunks
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 4 cups (950 ml) fish stock or clam juice
- 1 can (14 oz / 400 ml) coconut milk
- 3 tbsp (45 ml) red palm oil (dendê) or a neutral oil like canola
- 1 large onion, finely chopped (about 1½ cups / 190 g)
- 4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 jalapeño, seeded and minced (optional)
- 2 large tomatoes, chopped (about 2 cups / 360 g)
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- ½ tsp (1 g) cayenne pepper (optional)
- 1 bunch cilantro, stems and leaves separated, chopped
- 2 limes, juiced (about ¼ cup / 60 ml)
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- Season the fish and shrimp with salt, pepper, and 1 tbsp (15 ml) of the lime juice. Set aside in the refrigerator while you prepare the broth.
- In a large Dutch oven or heavy pot, heat the palm oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using), and cook for another 3 minutes until fragrant.
- Stir in the tomatoes, tomato paste, cumin, smoked paprika, and cayenne (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
- Pour in the fish stock and coconut milk, and bring to a gentle simmer. Reduce heat to low and let the broth simmer uncovered for 15 minutes to meld the flavors.
- Add the fish chunks to the pot. Simmer gently for 5 minutes, then add the shrimp and mussels. Cover and cook for another 5–7 minutes, until the fish flakes easily with a fork, the shrimp are pink and opaque, and the mussels have opened. Discard any mussels that remain closed.
- Stir in the remaining lime juice and the chopped cilantro leaves. Taste and adjust seasoning with salt and pepper.
- Serve immediately over cooked white rice, garnished with extra cilantro and lime wedges if desired.
Tips
- Fish choice: Use a firm, flaky white fish that holds up in liquid, like cod, halibut, or sea bass. Avoid delicate fish like sole, which will fall apart.
- Palm oil substitute: If you can’t find red palm oil (dendê), use a neutral oil like canola or grapeseed. The flavor will be less earthy, but the stew will still be delicious.
- Don’t overcook the seafood: Add the fish, shrimp, and mussels only at the end and simmer gently. Overcooking makes the fish rubbery and the shrimp tough.
- Adjust heat: The jalapeño and cayenne add a gentle kick. For a milder stew, omit both; for more heat, add a pinch of red pepper flakes.
Serving Suggestions
Serve the stew in deep bowls over steamed white rice or with crusty bread to soak up the broth. A side of sautéed collard greens or a simple green salad with lime vinaigrette complements the richness. For a traditional touch, add a drizzle of extra palm oil on top just before serving.
Variations
- Chicken version: Replace the seafood with 2 lb (900 g) boneless, skinless chicken thighs, cut into chunks. Cook the chicken in the broth for 15 minutes before adding the coconut milk, and simmer until cooked through (165°F / 74°C).
- Vegetarian stew: Omit the seafood and use vegetable stock. Add extra vegetables like zucchini, bell peppers, and okra, and increase the coconut milk to 1½ cans (600 ml) for a creamier texture.
- Spicier kick: Add 1–2 chopped fresh habanero or scotch bonnet peppers with the onion for a fiery version.
- Herb swap: Replace cilantro with flat-leaf parsley if you dislike cilantro’s flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of fish stock or water to loosen the sauce. Do not boil, as the seafood can become tough. Reheat until piping hot, at least 165°F (74°C) for leftovers. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen seafood? Yes, thaw it completely in the refrigerator overnight and pat dry before adding to the stew. Frozen shrimp and fish work well; frozen mussels should be thawed and rinsed.
What if I can’t find red palm oil? Use a neutral oil like canola or sunflower. You can also add a teaspoon of annatto powder to the oil to mimic the color, though the flavor will differ.
How do I know when the fish is done? The fish should flake easily with a fork and be opaque throughout. The shrimp should be pink and curled, and the mussels open. Always check with a food thermometer: fish should reach 145°F (63°C), and shrimp should be 145°F (63°C) as well.
Can I make this stew ahead of time? Yes, you can prepare the broth up to 2 days ahead and refrigerate it. When ready to serve, reheat the broth and add the seafood, cooking until done. This prevents the seafood from overcooking.
Is this stew spicy? The base recipe is mildly spicy due to the jalapeño and cayenne. Omit them for a completely mild version, or add more for extra heat.
What can I serve instead of rice? Quinoa, farro, or even crusty bread are great alternatives. You can also serve it over mashed potatoes or with a side of fried plantains for a Brazilian twist.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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