Brazilian Coconut and Bell Pepper White Fish Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds mild flaky white fish (cod or tilapia), cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 bell peppers (1 red, 1 green), sliced
- 3 garlic cloves, minced
- 1 can (14 ounces) diced tomatoes, drained
- 1 can (13.5 ounces) coconut milk
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onion and cook for 3 minutes until it begins to soften.
- Add the sliced bell peppers and minced garlic. Cook for another 4 minutes, stirring occasionally, until the peppers start to soften.
- Stir in the drained diced tomatoes, salt, and black pepper. Cook for 2 minutes to let the flavors combine.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Do not let it boil hard.
- Add the fish pieces to the pot. Spoon some of the broth over the top, cover, and simmer for 6 to 8 minutes until the fish flakes easily with a fork.
- Remove the pot from the heat. Stir in the lime juice and chopped cilantro just before serving.
Notes
Serve this stew over white rice so the broth soaks in nicely. If the coconut milk separates slightly during cooking, give the stew a gentle stir before adding the fish. Leftovers keep in the fridge for two days and reheat well on low heat with a splash of water to loosen the broth.
Course: Main Course
Cuisine: Brazilian
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Brazilian
Equipment: Large pot, Wooden spoon, Knife, Cutting board