A Taste of Brazil: Xinxim de Bacalhau Recipe

A comforting Brazilian staple for any time of day.

Chef Argelia Diaz Cabral El Camino's food dish Xinxim with sauces

Photo by Janis Nicholay

Chef Argelia Diaz Cabral from Vancouver’s El Camino’s restaurant has provided us with a recipe for a classic Brazilian dish. Although there are some specialty ingredients in here that you may have to seek out, the end result is definitely worth it.


Xinxim de Bacalhau

Makes 4 portions


For the curry sauce:

1/2 cup dried shrimp

1 garlic clove

1-inch cube ginger, grated

1 red Thai chili

½ teaspoon turmeric

½ teaspoon coriander

½ yellow onion, finely diced

1 teaspoon canola oil

1.5 tablespoons dendê oil

1 teaspoon aji amarillo

Juice of 1 lime

1 litre coconut milk

150 grams peanut butter

Salt to taste


For the xinxim:

5 cod fillets, cut into cubes

160 grams fresh prawns

Canola oil for sautéing

1 red pepper, sliced

White rice, steamed (optional)





To make the curry sauce:

Wash and soak shrimp in warm water to remove excess salt.

In a food processor, blend the shrimp, garlic, ginger, chili, turmeric, and coriander.

In a saucepan, sauté the onion in the canola and dende oil.

Once the onion is translucent, add the shrimp mix and aji marillo. Combine.

Add the lime juice, coconut milk, and peanut butter. Stir until the peanut butter is fully dissolved.

Bring the sauce to a gentle boil.

Salt to taste.


To make the xinxim:

Sauté the cod and prawns in canola oil.

Once they are semicooked, add the red pepper.

Cook for one to two minutes, then add the curry sauce.

Simmer until the seafood is fully cooked.

Serve with white rice and fresh arugula.