Description
A warm, saucy Brazilian fish stew featuring tender fish, rich coconut milk, and bright tomatoes, perfect for a comforting dinner.
Ingredients
Base Ingredients
- 1 lbs Firm white fish (cod, haddock, halibut, or mahi mahi) (Cut into 1.5 to 2 inch chunks.)
- 1 can Full-fat coconut milk (Best for a creamy stew.)
- 2 cups Fresh chopped tomatoes (Or canned, of good quality.)
- 1 medium Onion, sliced (For base flavor.)
- 3 cloves Garlic, minced (For base flavor.)
- 1 cup Bell peppers (red and yellow mix), sliced (Adds sweetness.)
- 1 medium Lime, juiced (For brightness at the end.)
- 1/4 cup Cilantro or parsley, chopped (Use cilantro for authenticity.)
- 2 tablespoons Palm oil or olive oil (For cooking.)
Spices
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Paprika
- 1/4 teaspoon Chili flakes (Optional for heat.)
Instructions
Preparation
- Warm palm oil or olive oil in a wide pot over medium heat.
- Add sliced onions and bell peppers with a pinch of salt. Cook until softened and glossy, about 5 to 7 minutes.
- Stir in minced garlic and paprika, cooking for an additional 30 seconds.
Cooking
- Add chopped tomatoes and let them break down for a few minutes. If they look dry, add a small splash of water or broth.
- Pour in the coconut milk and gently stir. Adjust salt to taste.
- Bring the heat down to a gentle simmer, add fish pieces to the sauce, and spoon some sauce over the top.
- Cover and simmer for 8 to 12 minutes depending on thickness, until the fish flakes easily but still looks juicy.
- Add chopped cilantro and a squeeze of lime. Taste again and add more lime if needed.
Notes
Leftovers should be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to prevent toughening the fish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Brazilian, Seafood