Name: Savory Brazilian Fish Stew Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 1 pound Firm White Fish (such as halibut, sea bass, or mahi-mahi), cut into 2-inch pieces; 2 tablespoons Fresh Lime Juice; 1 teaspoon Salt (sea salt or kosher salt); Freshly ground Black Pepper, to taste; 2 tablespoons Cooking Oil (preferably coconut oil); 1 Onion, finely diced; 1 Red Bell Pepper, diced; 1 cup Carrots, diced; 1 Jalapeño Pepper, diced (optional); 2 cloves Garlic, minced; 2 tablespoons Tomato Paste; 1 teaspoon Paprika; 1 teaspoon Ground Cumin; 2 cups Broth (fish, chicken, or vegetable stock); 1 cup Fresh Tomatoes or canned crushed tomatoes; 1 can Coconut Milk (full-fat or light, around 13.5 oz); 1/4 cup Chopped Fresh Cilantro; 1 Scallion, thinly sliced (optional); 2 Lime Wedges

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Introduction

Savor the rich and creamy flavors of this Brazilian Fish Stew, a comforting dish perfect for any occasion. Featuring firm white fish simmered in a fragrant coconut milk broth with fresh vegetables and spices, it brings a taste of Brazil right to your kitchen.

A white bowl filled halfway with fluffy white rice on one side and four pieces of white fish covered in a thick, creamy orange sauce with bits of red tomatoes and green peas all mixed in on the other side. The dish is topped with fresh green cilantro leaves and cracked black pepper. At the edge of the bowl, there is a bright green lime wedge, and a shiny silver spoon rests partially submerged in the sauce. The background is a white marbled texture with hints of cilantro leaves around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound firm white fish (such as halibut, sea bass, or mahi-mahi)
2 tablespoons fresh lime juice (or lemon juice if needed)
2 tablespoons cooking oil (preferably coconut oil)
1 onion, finely diced
1 red bell pepper, diced
1 cup carrots, diced
1 jalapeño pepper, diced (optional)
1 teaspoon salt (sea salt or kosher salt)
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon ground cumin
2 cups broth (fish, chicken, or vegetable stock)
1 cup fresh tomatoes or canned crushed tomatoes
1 can coconut milk (full-fat or light)
1/4 cup chopped fresh cilantro (for garnish)
1 scallion (optional, for garnish)
2 lime wedges (for serving)

Instructions

Step 1: Rinse the firm white fish under cold water, pat dry, and cut into 2-inch pieces. Marinate in fresh lime juice, salt, and pepper for up to 20 minutes.
Step 2: Heat coconut oil in a large sauté pan over medium heat. Add diced onions and cook until translucent, about 3 minutes.
Step 3: Stir in diced red bell pepper, carrots, and optional jalapeño, cooking for another 3 minutes.
Step 4: Add salt, minced garlic, tomato paste, paprika, and ground cumin. Stir and cook until aromatic, about 1 minute.
Step 5: Pour in broth and fresh or canned crushed tomatoes, along with the coconut milk. Bring to a boil, then reduce heat and simmer for 8 minutes.
Step 6: Gently nestle the marinated fish pieces into the stew. Cover and simmer for 4-5 minutes until cooked through.
Step 7: Stir in chopped cilantro and a splash of lime juice. Adjust seasoning if needed, then serve over rice or with crusty bread.

Tips & Variations

For a spicier stew, leave the seeds in the jalapeño or add a dash of cayenne pepper.
Substitute the fish with shrimp or firm tofu for a different protein option.
If fresh tomatoes are unavailable, canned crushed tomatoes work perfectly.
Use light coconut milk for a lower-fat version without sacrificing creaminess.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Reheat gently on the stove over low heat to prevent the coconut milk from curdling.

How to Serve

A white bowl filled with a generous serving of white rice on the top half, with four large pieces of white fish covered in a creamy orange sauce occupying the bottom half. The sauce is mixed with small green peas and bright red tomato chunks, topped with green cilantro leaves scattered around. A bright green lime wedge sits near the edge on the right side next to a silver spoon partly submerged in the sauce. The background is a white marbled texture with a lime cut partially visible on the upper left and green cilantro leaves around the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish in this stew?

Yes, any firm white fish like cod, snapper, or tilapia will work well. Avoid flaky fish as they can break apart during cooking.

Is it necessary to marinate the fish?

Marinating the fish in lime juice and salt helps to enhance flavor and slightly tenderize the fish, but if short on time, you can add the fish directly to the stew.