Brazilian Fish Soup


4 white fish of your choice

1 onion cut into small cubes

2 tomatoes diced and seeded

¼ cup of diced yellow bell pepper

¼ cup diced red bell pepper

400g pilled cassava cut into large cubes

2 sweet corn cobs, sliced

350ml of coconut milk

3 cups water

3 tablespoons açaí oil

Chives to taste

Cilantro to taste


1. In a pan sauté onion, tomatoes and bell peppers until they start to brown. Add salt and coconut milk. Cover pan and cook over low heat for 15 minutes. If necessary add water. Blend it and pour the liquid back in the pan.

2. Add 2 cups of water, cassava and corn, cook it until cassava starts to get soft. When cooked, add chives, coriander and salt. Remove approximately 80% of the liquid and all the solid pieces, set aside.

3. In the remaining broth, place fish and cook for 3 minutes.

4. In a serving bowl place broth and cooked fish. Serve it with rice.

Recipe developed by Alessandra Luglio and team.