Description
A comforting and bright Brazilian fish stew made with firm white fish, coconut milk, and fresh vegetables, perfect for a cozy dinner.
Ingredients
For the marinade
- 1.5-2 pounds Firm white fish like cod, halibut, haddock, or sea bass (Cut into 2-inch chunks)
- 1-2 each Lime (Juice of 1 to 2 limes)
- 3-4 cloves Garlic, minced
- Salt and black pepper (To taste)
- tablespoons Olive oil (Or a mix with palm oil if available)
- 1 large Onion, sliced
- 2-3 each Bell peppers, mixed colors, sliced
- 2-3 each Tomatoes, sliced or 1 can diced tomatoes
- 1 can Coconut milk, full fat (For best texture)
- 0.5 cup Fish stock or broth (Optional but helpful)
- 1 teaspoon Paprika (Sweet or smoked)
- pinch Chili or red pepper flakes (Optional for heat)
- 1 handful Cilantro, chopped (For garnish)
Instructions
Preparation
- Cut the fish into big chunks, about 2 inches.
- Toss fish with lime juice, minced garlic, salt, pepper, and paprika in a bowl.
- If time allows, marinate the fish for 20 minutes in the fridge.
- Pat the fish dry before marinating to prevent excess moisture.
Cooking
- Warm olive oil in a wide pot over medium heat.
- Add sliced onion and cook for 3 to 4 minutes until it softens.
- Add bell peppers and cook for another 3 minutes, sprinkling in a little salt.
- Add tomatoes and cook for 2 minutes to release their juices.
- Pour in coconut milk and a splash of fish stock or broth. Stir in paprika and chili if using.
- Bring the mixture to a gentle simmer.
- Nestle the marinated fish into the mixture and spoon some sauce over the top.
- Cover and simmer for 8 to 12 minutes, depending on the thickness of the fish.
- Turn off the heat and stir in chopped cilantro and an extra squeeze of lime.
Notes
For a smooth cooking experience, prep all veggies while the fish marinates. Use a wide pot for even cooking. Serve with rice, farofa, or a salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: brazilian, Tropical