Xavier de Lima is a rich Brazilian seafood stew from the northeastern state of Bahia, where African, Portuguese, and indigenous flavors meet. It combines firm white fish, shrimp, and sometimes squid in a coconut-milk broth perfumed with dendê (palm oil), lime, and fresh cilantro. The stew is traditionally cooked in a clay pot and served with white rice, but it works beautifully in any heavy pot, and the technique is forgiving enough for a weeknight.
Ingredients
- 1 lb (450 g) firm white fish fillets (such as cod, halibut, or tilapia), cut into 2-inch chunks
- 1 lb (450 g) large shrimp, peeled and deveined, tails removed
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp (30 ml) dendê oil (palm oil), plus more for drizzling
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 1/2 cup (120 ml) chopped fresh cilantro, plus more for garnish
- 2 tbsp (30 ml) olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the fish chunks, shrimp, lime juice, half of the minced garlic, 1 tsp salt, and black pepper. Toss to coat, cover, and refrigerate for 15 minutes while you prepare the base.
- In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell peppers, and remaining garlic. Cook, stirring, until softened, about 5 minutes.
- Add the chopped tomatoes and cook until they release their juices, about 3 minutes more.
- Pour in the coconut milk and fish stock (or water). Bring to a gentle simmer, then reduce heat to low.
- Add the dendê oil and stir well. Let the broth simmer for 10 minutes to meld the flavors.
- Add the marinated fish and shrimp to the pot, along with any marinade liquid. Stir gently to submerge. Simmer over low heat, uncovered, until the fish is opaque and flakes easily and the shrimp are pink and curled, about 10–12 minutes. The internal temperature of the fish should reach 145°F (63°C) (USDA FSIS safe minimum), and shrimp should be cooked through.
- Stir in the chopped cilantro. Taste and adjust salt and pepper.
- Serve hot, drizzled with a little extra dendê oil if desired, and garnish with fresh cilantro.
Tips
- Dendê oil substitute: If you can’t find dendê (red palm oil), use a mix of 1 tbsp olive oil and 1 tsp paprika (or achiote) to mimic the color and a hint of earthiness. The flavor won’t be identical, but the stew will still be delicious.
- Don’t overcook the seafood: Add the fish and shrimp last and simmer gently. Overcooking makes them rubbery. Use a thermometer to check the fish at 145°F (63°C).
- Make ahead: You can prepare the broth base a day ahead, refrigerate, then reheat and add the seafood just before serving. This actually deepens the flavor.
- Acid balance: If the stew tastes too rich, add a squeeze of fresh lime juice at the end. If it tastes too acidic, add a pinch of sugar.
Serving Suggestions
Serve Xavier de Lima with steamed white rice to soak up the coconut broth. A side of farofa (toasted cassava flour) adds crunch, and a simple green salad with vinaigrette balances the richness. For a traditional touch, offer lime wedges and hot pepper sauce on the side.
Variations
- Add squid or mussels: Add cleaned squid rings or mussels along with the fish. Cook until squid is just opaque and mussels open.
- Spicier version: Add 1–2 minced malagueta peppers or a pinch of cayenne with the onions.
- Vegetarian version: Replace the fish and shrimp with firm tofu or hearts of palm, and use vegetable stock. Omit the fish, but keep the dendê oil for flavor.
- Use only shrimp: Skip the fish and double the shrimp for a simpler shrimp stew.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. Do not boil, as the seafood will toughen. The stew is not suitable for freezing because the texture of the seafood and coconut milk can separate.
Frequently Asked Questions
Can I use frozen fish and shrimp? Yes, thaw them in the refrigerator overnight before marinating. Pat dry with paper towels to remove excess moisture.
What if I can’t find dendê oil? Use the substitute mentioned in Tips, or simply omit it. The stew will be lighter in color and flavor but still tasty.
How do I know when the shrimp are done? Shrimp are cooked when they turn pink and curl into a loose C shape. Overcooked shrimp curl into a tight O and become tough.
Can I make this stew without the marinating step? Yes, you can skip the 15-minute marinating, but the lime and garlic add depth, so it’s worth the wait.
Is this stew very spicy? Traditionally it’s not spicy; heat comes from optional hot peppers served on the side. Adjust to your preference.
Can I use a different type of fish? Yes, any firm white fish like snapper, grouper, or bass works. Avoid delicate fish like sole, which will fall apart.
Related
- Khichdi in English: Meaning, Recipe & Tips
- Khichdi Online Order: How to Get It Right
- Khichdi Recipe: Healthy One-Pot Comfort Food
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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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