12 Quick One-Pot Fish Stew Recipes for Minimal Cleanup

Many nights after work I want dinner on the table with almost no dishes to wash later. One pot fish stews meet that need because everything cooks together. These recipes keep the steps short and the ingredients straightforward. You will find 12 different versions that use pantry staples and fresh fish. Each one focuses on minimal cleanup while still tasting like a full meal.

Helpful Tips Before You Start

These tips keep your one-pot fish stew quick and the cleanup minimal.

Use One Cutting Board

Prep vegetables and fish on a single board. Rinse it between steps if needed to avoid extra dishes.

Add Fish Last

Build the broth and vegetables first. Stir fish in during the final five to seven minutes so it stays flaky without overcooking.

Choose a Heavy Pot

A Dutch oven or thick-bottomed pot spreads heat evenly. This reduces sticking and makes wiping the pot easier later.

Soak Right After Serving

Fill the pot with warm soapy water as soon as bowls are filled. Residue loosens fast and requires little scrubbing.

Mediterranean Cod Stew with Tomatoes, Olives, and Capers

This one-pot stew brings together flaky cod with bright tomatoes and briny olives in a simple broth. It comes together fast on a weeknight and leaves little to clean up afterward. The result tastes light yet satisfying, with a balance of tangy and savory notes.

It works well for family dinners or casual gatherings when you want something fresh without much fuss. The fish stays tender when added at the end, and the olives and capers give each bite a little pop.

Mediterranean Cod Stew with Tomatoes, Olives, and Capers

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds cod fillets, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup dry white wine
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute more. Pour in the crushed tomatoes and white wine. Add the oregano, salt, and black pepper.
• Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors blend. Stir in the halved olives and capers.
• Add the cod pieces to the pot. Cover and simmer for 6 to 8 minutes until the fish flakes easily with a fork.
• Remove the pot from the heat. Sprinkle the chopped parsley over the stew before serving with lemon wedges on the side.

Notes

Simmer the cod just until it turns opaque to keep the texture tender. If the stew tastes too acidic, a quick squeeze of lemon at the table balances it without extra ingredients. Leftovers reheat well on low heat with a splash of water to loosen the broth.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife

Thai Coconut Curry Snapper Stew with Basil and Lime

This one-pot stew brings bright Thai flavors to the table with minimal effort. Coconut milk creates a creamy base while red curry paste adds gentle heat. Fresh lime and basil keep the dish light and balanced, making it a good choice for busy weeknights when you want something satisfying without extra dishes.

The snapper stays tender when added toward the end of cooking. The result is a fragrant broth with soft vegetables and clean herbal notes that pair well with rice or crusty bread.

Thai Coconut Curry Snapper Stew with Basil and Lime

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon

Ingredients

  

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 2 cups fish broth
• 1 lb snapper fillets, cut into 2-inch pieces
• Juice of 2 limes
• 1/4 cup fresh basil leaves, torn
• Salt and pepper to taste

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the Thai red curry paste and stir for 30 seconds to toast it lightly.
• Add the red bell pepper, coconut milk, and fish broth. Bring the mixture to a gentle simmer.
• Season the snapper pieces with salt and pepper, then add them to the pot. Simmer for 5 to 7 minutes until the fish is opaque and flakes easily.
• Remove the pot from heat. Stir in the lime juice and most of the basil. Taste and adjust salt if needed.
• Ladle into bowls and top with the remaining basil.

Notes

Add the basil right before serving so it stays bright and fragrant. If the broth tastes too rich, a squeeze of extra lime at the table cuts through the coconut. Leftovers reheat gently on low heat to avoid breaking up the fish pieces.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Wooden Spoon

Portuguese Caldeirada with Potatoes and Saffron

This one-pot Portuguese fish stew brings together tender chunks of white fish and sliced potatoes in a light saffron broth. It works well on busy weeknights when you want a filling meal without multiple pans or long prep. The flavors stay bright from the tomatoes and herbs while the potatoes give it a comforting, hearty texture.

Portuguese Caldeirada with Potatoes and Saffron

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Course Soup

Cuisine Portuguese

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 bell peppers (1 red, 1 green), sliced
• 4 medium potatoes, peeled and sliced into 1/4-inch rounds
• 1 can (14 oz) diced tomatoes
• Pinch of saffron threads
• 1 cup dry white wine
• 2 bay leaves
• 1 pound white fish fillets (cod or haddock), cut into large chunks
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced onion and minced garlic. Cook for 3 minutes until the onion softens.
• Stir in the sliced bell peppers and potato rounds. Cook for 2 minutes, stirring once.
• Pour in the diced tomatoes with their juice, then add the saffron threads, white wine, and bay leaves. Bring the mixture to a gentle simmer.
• Cover the pot and cook for 15 minutes until the potatoes are almost tender.
• Lay the fish chunks on top of the vegetables. Cover again and simmer for 6 to 8 minutes until the fish flakes easily.
• Remove the bay leaves. Season with salt and black pepper to taste, then sprinkle with chopped parsley before serving.

Notes

Saffron releases more color and aroma if you crumble the threads between your fingers before adding them to the pot. Keep the fish pieces large so they hold their shape during the final simmer. Leftovers reheat gently on the stove with a splash of water to loosen the broth.

Course: Soup
Cuisine: Portuguese
Equipment: Large Pot, Knife, Cutting Board

Spicy Cajun Catfish Stew with Bell Peppers and Okra

This one-pot stew brings bold Cajun spices together with tender catfish and crisp-tender vegetables. The bell peppers add sweetness while the okra helps thicken the broth slightly for a satisfying texture. It works well on weeknights when you want a filling meal without multiple pans to wash.

The dish tastes spicy and savory with a light tomato base. Catfish cooks quickly at the end so it stays flaky rather than falling apart.

Spicy Cajun Catfish Stew with Bell Peppers and Okra

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 2 bell peppers, sliced
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 lb catfish fillets, cut into chunks
• 8 oz okra, sliced
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and bell peppers and cook for 4 minutes until they start to soften.
• Stir in the garlic and Cajun seasoning and cook for 1 minute until fragrant.
• Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer and cook for 8 minutes.
• Add the catfish chunks and okra to the pot. Season with salt and black pepper. Simmer gently for 6 to 8 minutes until the fish flakes easily and the okra is tender.
• Remove the pot from heat and stir in the chopped parsley before serving.

Notes

Simmer the stew gently after adding the catfish so the pieces stay intact. If your Cajun seasoning is very salty, taste the broth before adding extra salt. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board

Indian Tomato and Tamarind Fish Stew with Mustard Seeds

This one-pot stew brings together bright tamarind tang and the nutty pop of mustard seeds in a light tomato broth. It works well on busy weeknights when you want a flavorful fish dinner without multiple pans or long cleanup. The result is a gently spiced broth with tender fish pieces and a clean finish.

Indian Tomato and Tamarind Fish Stew with Mustard Seeds

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board
• Wooden Spoon

Ingredients

  

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 medium tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 cups fish stock or water
• 1 pound firm white fish, cut into 2-inch pieces
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Instructions

 

• Heat the oil in a large pot over medium heat. Add the mustard seeds and cook until they begin to pop.
• Stir in the onion and cook for 3 minutes until softened. Add the garlic and ginger and cook for 1 minute more.
• Add the tomatoes, tamarind paste, turmeric, cumin, and chili powder. Stir well and cook for 4 minutes until the tomatoes start to break down.
• Pour in the fish stock or water and add the salt. Bring the mixture to a gentle simmer.
• Add the fish pieces and cook for 6 to 8 minutes until the fish is opaque and flakes easily.
• Remove the pot from the heat and sprinkle with chopped cilantro before serving.

Notes

Temper the mustard seeds until they pop fully to release their flavor without burning them. If the broth tastes too sharp from the tamarind, add a small pinch more salt to balance it. Leftovers keep in the fridge for two days and reheat gently on the stove without breaking up the fish.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon

Italian-Style Cioppino with White Wine and Fennel

This cioppino comes together in a single pot with a broth built from white wine, fennel, and tomatoes. It works well on weeknights when you want a seafood meal that feels special but requires little cleanup afterward.

The fennel gives the stew a mild licorice note that balances the acidity of the wine and tomatoes. Tender chunks of fish and shellfish finish in the same pot, creating a light yet satisfying bowl.

Italian-Style Cioppino with White Wine and Fennel

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 fennel bulb, thinly sliced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 2 cups fish stock
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces firm white fish, cut into 1-inch pieces
• 8 ounces large shrimp, peeled and deveined
• 1 pound mussels, scrubbed
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 5 minutes until they soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
• Add the crushed tomatoes, fish stock, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
• Add the white fish pieces and cook for 3 minutes.
• Add the shrimp and mussels. Cover the pot and cook for 4 to 5 minutes until the shrimp turn pink and the mussels open.
• Remove the pot from the heat. Discard any unopened mussels.
• Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

Use a dry white wine you would drink, as its flavor stays in the broth. Add the seafood in stages so the fish does not break apart and the mussels open evenly. Leftovers keep in the refrigerator for one day. Reheat gently on the stove over low heat to avoid toughening the shellfish.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife

Mexican Chipotle Tilapia Stew with Corn and Cilantro

This stew brings flaky tilapia and sweet corn together in a smoky chipotle broth. It cooks in one pot, which keeps cleanup simple on busy weeknights.

The flavor leans bold and a little spicy, with bright notes from fresh cilantro and lime. The texture stays light thanks to the quick-cooking fish, while the corn adds natural sweetness.

Mexican Chipotle Tilapia Stew with Corn and Cilantro

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 pound tilapia fillets, cut into 1-inch pieces
• 2 cups frozen corn
• Salt and black pepper to taste
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic, then cook for 3 minutes until the onion softens.
• Stir in the chipotle peppers and cumin. Cook for 1 minute to release their aroma.
• Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for 5 minutes.
• Add the tilapia pieces and frozen corn. Season with salt and black pepper. Simmer gently for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat. Stir in the cilantro and lime juice just before serving.

Notes

Taste the broth before adding the fish and adjust the salt if the chipotle peppers taste very salty. Tilapia cooks fast, so check it early to keep the pieces intact. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot

Korean Gochujang Fish Stew with Tofu and Radish

This Korean-style stew brings bold, spicy flavor to the table with minimal effort. The gochujang creates a rich broth that pairs well with mild fish, while the tofu and radish add substance and a slight crunch. It works well for busy weeknights when you want a filling meal without multiple pots or long prep.

The finished dish has a savory heat balanced by the natural sweetness of the radish. Soft tofu soaks up the broth, and the fish stays tender when added near the end.

Korean Gochujang Fish Stew with Tofu and Radish

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Course Soup

Cuisine Korean

Servings 4 people

Equipment

• Large Pot
• Knife

Ingredients

  

• 1 pound firm white fish fillets, cut into 2-inch pieces
• 2 tablespoons gochujang
• 8 ounces firm tofu, cubed
• 1 cup sliced daikon radish
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 4 cups fish stock or water
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt and black pepper to taste

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the sliced onion and minced garlic, then cook for 3 minutes until the onion softens.
• Stir in the gochujang and cook for 1 minute to release its aroma.
• Pour in the fish stock or water and add the soy sauce. Bring the mixture to a simmer.
• Add the sliced daikon radish and cook for 8 minutes until it begins to soften.
• Gently place the tofu cubes into the pot and simmer for 3 minutes.
• Add the fish pieces and cook for 5 minutes until the fish turns opaque and flakes easily.
• Taste and adjust with salt and black pepper if needed. Remove from heat and sprinkle with sliced green onions before serving.

Notes

Simmer the radish just until tender to keep a bit of bite, and add the fish last so it does not break apart. If the broth tastes too spicy, stir in an extra splash of fish stock after cooking. Leftovers reheat well on the stovetop with a little added water to loosen the broth.

Course: Soup
Cuisine: Korean
Equipment: Large Pot, Knife

Caribbean Coconut Fish Stew with Plantains and Thyme

This one-pot stew combines creamy coconut milk with sweet plantains and fresh thyme for a simple Caribbean meal. It works well on weeknights when you want a warm bowl without extra pans or long prep.

The fish turns tender in the simmering broth while the plantains add soft texture and a mild sweetness. Thyme keeps the flavors balanced and savory rather than heavy.

Caribbean Coconut Fish Stew with Plantains and Thyme

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Course Main Course

Cuisine Caribbean

Servings 4 people

Equipment

• Large Pot

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 ripe plantains, peeled and sliced into rounds
• 1 can (14 oz) coconut milk
• 1 cup fish broth
• 1 lb firm white fish fillets, cut into 2-inch pieces
• 4 sprigs fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 3 minutes until the onion softens.
• Stir in the plantain slices. Cook for 2 minutes, turning once so they start to brown lightly on the edges.
• Pour in the coconut milk and fish broth. Add the thyme sprigs, salt, and black pepper. Bring the mixture to a gentle simmer.
• Add the fish pieces to the pot. Cover and simmer for 8 to 10 minutes until the fish flakes easily with a fork.
• Remove the thyme sprigs. Stir in the lime juice just before serving.

Notes

The plantains soften and sweeten the broth as they cook, so taste the stew at the end and adjust salt only if needed. Leftovers reheat gently on low heat to keep the fish from breaking apart. Use firm fish like cod or snapper so the pieces hold their shape in the coconut broth.

Course: Main Course
Cuisine: Caribbean
Equipment: Large Pot

French Bouillabaisse-Inspired Halibut Stew with Orange Zest

This stew brings classic French coastal flavors to a quick one-pot meal that fits easily into a weeknight routine. The halibut stays flaky in a light tomato broth while fennel, saffron, and orange zest create a bright, aromatic profile without extra steps or dishes.

It works well when you want something comforting yet fresh, and the single pot keeps cleanup minimal. The texture stays brothy with tender vegetables and fish that does not dry out.

French Bouillabaisse-Inspired Halibut Stew with Orange Zest

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Course Soup

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 fennel bulb, thinly sliced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups fish broth
• 1/2 teaspoon saffron threads
• Zest of 1 orange
• 2 medium potatoes, diced
• 1 bay leaf
• 1 pound halibut fillets, cut into 2-inch pieces
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 5 minutes until they soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the diced tomatoes, fish broth, saffron threads, orange zest, potatoes, and bay leaf. Bring the mixture to a simmer.
• Cook for 12 minutes until the potatoes are tender.
• Gently add the halibut pieces to the pot. Simmer for 5 minutes until the fish turns opaque and flakes easily.
• Season with salt and black pepper. Remove the bay leaf, then sprinkle with fresh parsley before serving.

Notes

The orange zest lifts the saffron and tomato notes, so add it early with the broth for even flavor. Halibut can turn firm if simmered too long, so watch the final step closely. Leftovers reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife

Japanese Miso Salmon Stew with Shiitake and Scallions

This one-pot stew brings together tender salmon, earthy shiitake mushrooms, and bright scallions in a savory miso broth. It comes together quickly on busy evenings when you want something warming without a pile of dishes afterward. The result is a light yet filling bowl with deep umami flavor and a mix of soft fish and chewy mushroom textures.

Japanese Miso Salmon Stew with Shiitake and Scallions

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Course Soup

Cuisine Japanese

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 8 ounces shiitake mushrooms, sliced
• 4 cups dashi broth
• 3 tablespoons white miso paste
• 1 pound salmon, cut into 1-inch pieces
• 4 scallions, thinly sliced

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for 3 minutes until the onion softens.
• Add the sliced shiitake mushrooms to the pot. Stir and cook for 4 minutes until the mushrooms start to brown.
• Pour in the dashi broth and bring the mixture to a gentle simmer. Ladle about half a cup of the hot broth into a small bowl, whisk in the miso paste until smooth, then stir it back into the pot.
• Add the salmon pieces to the simmering broth. Cook for 5 to 6 minutes until the salmon turns opaque and flakes easily.
• Remove the pot from heat and stir in the sliced scallions just before serving.

Notes

Stir the miso in off the heat or after the broth has cooled slightly to keep its flavor bright. If the stew thickens too much on standing, add a splash of extra dashi when reheating. Leftovers store well in the fridge for two days and reheat gently on the stove without breaking up the salmon.

Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Knife, Cutting Board

Brazilian Moqueca with Red Snapper, Bell Peppers, and Coconut Milk

This Brazilian Moqueca brings tender chunks of red snapper and slices of bell pepper into a creamy coconut milk broth. It cooks in one pot, which keeps cleanup low while still delivering a satisfying fish stew for dinner.

The finished dish has a rich coconut base balanced by bright lime and fresh herbs. Soft peppers and flaky fish make it feel substantial without being heavy, so it works well on busy evenings when you want something a little different.

Brazilian Moqueca with Red Snapper, Bell Peppers, and Coconut Milk

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Course Main Course

Cuisine Brazilian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 lb red snapper fillets, cut into 2-inch pieces
• 2 bell peppers, thinly sliced
• 1 (14 oz) can coconut milk
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 3 ripe tomatoes, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Cook for 5 minutes until the vegetables start to soften.
• Stir in the chopped tomatoes and cook for another 3 minutes to release their juices.
• Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper.
• Add the red snapper pieces to the pot. Cover and simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat. Stir in the lime juice and sprinkle the cilantro over the top before serving.

Notes

Add the fish only after the broth reaches a simmer so it stays tender. Leftovers reheat gently on the stove with a splash of water to loosen the sauce. Serve with rice to soak up the broth or skip the cilantro if you prefer a milder finish.

Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board