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–+ servings
Brazilian Fish Stew

Brazilian Fish Stew

Discover the vibrant flavors of Brazilian Fish Stew, a creamy coconut-infused dish perfect for any occasion. Easy to make and unforgettable in taste!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g firm white fish (cod, halibut, sea bass, or tilapia)
  • 1 lime (juice)
  • 2 cloves garlic, grated or finely chopped
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, diced or sliced
  • 1 red bell pepper, diced or sliced
  • 1 red chili, halved or a pinch of red pepper flakes
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons dendê oil (divided) or substitute
  • 3 medium tomatoes, chopped (about 450g)
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (optional)
  • ½ cup fish or chicken stock
  • 1 can full-fat coconut milk (400ml)
  • ½ cup fresh cilantro, chives, or parsley, chopped
  • as needed lime wedges for serving

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Pat the fish dry with paper towels and cut it into large chunks, tossing it with lime juice, garlic, and salt in a bowl; marinate for up to 30 minutes.
  2. In a large skillet, heat olive oil over medium heat; add onions with a pinch of salt and sauté until translucent, about 3 minutes.
  3. Add bell peppers, chili, and garlic to the skillet; cook for an additional 3 minutes, stirring occasionally.
  4. Stir in tomato paste and one tablespoon of dendê oil (if using), then add chopped tomatoes, salt, pepper, paprika, cumin, and coriander; cook for 2-3 minutes until tomatoes soften.
  5. Pour in the stock to deglaze the pan, scraping up any browned bits, then add coconut milk and simmer for 3-4 minutes, stirring in the remaining dendê oil.
  6. Gently place the fish pieces into the simmering sauce, spooning sauce over the top; cook for 3-4 minutes until fish is opaque and flakes easily.
  7. Mix in the fresh herbs, adjust seasoning, and serve hot in bowls with steamed white rice, garnished with lime wedges.

Nutrition

Calories: 350kcalCarbohydrates: 16gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 40mgCalcium: 5mgIron: 15mg

Notes

Feel free to substitute dendê oil with coconut or extra olive oil. You can replace fish with shrimp or tofu for a different protein option. The stew can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Just note that the fish may lose some firmness after freezing. Reheat gently with a splash of water or coconut milk for best results. To enhance flavors, toast the spices lightly before adding them to the stew.
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