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Brazilian Peixada Cearense, plated and ready to serve

Brazilian Peixada Cearense, Ceará-Style Fish and Vegetable Pot

Peixada cearense is the generous fish pot of Ceará, on Brazil's northeastern coast. Thick pieces of fish are poached with tomatoes, peppers, onion, cabbage and whole hard-boiled eggs in a fragrant broth with plenty of cilantro and scallion. Chayote stands in for the usual potatoes, keeping all the heartiness and very little of the starch.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Brazilian
Servings: 6 servings
Calories: 261kcal

Ingredients

  • 2 pounds firm white fish steaks (snapper grouper or cod)
  • 2 tablespoons lime juice
  • 3 garlic cloves crushed
  • 2 teaspoons fine sea salt divided
  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 2 medium tomatoes chopped
  • 1 red bell pepper cut into strips
  • 2 chayotes peeled and cut into thick wedges
  • 1 small carrot sliced
  • 1/4 small head green cabbage cut into wedges
  • 3 cups water
  • 4 large eggs hard-boiled and peeled
  • 1/2 cup chopped cilantro
  • 3 scallions sliced

Instructions

  • Season the fish with the lime juice, garlic and half of the salt. Set aside for 15 minutes.
  • Heat the olive oil in a large, wide pot over medium heat. Cook the onion, tomato and bell pepper for 5 minutes, until softened.
  • Add the chayote, carrot, cabbage, water and remaining salt. Bring to a boil, then cover and simmer for 12 minutes, until the vegetables are almost tender.
  • Nestle the fish into the pot with its marinade and spoon some broth over it. Cover and simmer gently for 10 to 12 minutes, until the fish flakes easily.
  • Add the eggs to warm through for 2 minutes, then scatter with the cilantro and scallions. Serve in wide bowls with plenty of broth.

Notes

Add the fish only once the vegetables are nearly done, so nothing overcooks. Thick, bone-in fish steaks give the richest broth. If you like a creamier peixada, as some Ceará cooks make it, stir in 1/2 cup of coconut milk with the fish.
Chef's Tip: Ladle off a cup of the broth before serving and whisk in a raw egg yolk and a spoonful of butter over low heat for a quick keto take on the pirão that usually goes alongside.
Keto Swap: Peixada usually includes potatoes and is served with pirão made by thickening the broth with manioc flour. Chayote keeps its shape in the broth like potato does, with a fraction of the carbohydrates.
Success Tip: Bring the pot to the table and let everyone choose their own pieces of fish, vegetables and egg. Leftover broth makes an excellent soup the next day.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 261kcal | Protein: 33g | Fat: 9g | Fiber: 3.4g
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