This super easy but hearty Brazilian fish stew is full of flavor and absolutely delicious! It’s a simplified version of a common Brazilian dish that I remember from my childhood and it’s become a favorite even among my kids and I, even though we don’t like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
Servings: 6
Ingredients
- 3 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 ½ pounds tilapia fillets, cut into chunks
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 large bell peppers, sliced
- 1 (16 ounce) can diced tomatoes, drained
- 1 (16 ounce) can coconut milk
- 1 bunch fresh cilantro, chopped (Optional)
Steps
- Whisk lime juice, cumin, paprika, garlic, salt, and pepper together in a large glass or ceramic bowl. Add tilapia and toss to evenly coat. Cover the bowl and marinate in the refrigerator for least 20 minutes, up to 24 hours.
- Heat oil in a large pot over medium-high heat. Add onions; cook and stir 1 to 2 minutes. Reduce heat to medium. Add bell peppers, tilapia, and diced tomatoes in succeeding layers; pour in coconut milk. Cover the pot; simmer 15 minutes, stirring occasionally. Stir in cilantro; continue cooking until tilapia completely cooked through, 5 to 10 minutes more.
