Go Back
Tilapia Stew with Corn, Zucchini, and Tomato-Coconut Broth
Print Recipe Pin Recipe
Course Main Course
Cuisine Brazilian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound tilapia fillets, cut into 2-inch pieces
  • 1 1/2 cups corn kernels (fresh or frozen)
  • 2 medium zucchini, sliced into half-moons
  • 4 ripe tomatoes, diced
  • 1 can (14 ounces) coconut milk
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 1 cup fish broth or water
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 4 minutes until the onion softens.
  • Stir in the diced tomatoes and cook for 3 minutes until they begin to break down.
  • Pour in the coconut milk and fish broth. Season with salt and black pepper. Bring the mixture to a gentle simmer.
  • Add the tilapia pieces, corn kernels, and zucchini slices. Simmer for 8 to 10 minutes until the fish flakes easily and the zucchini is tender but not soft.
  • Remove the pot from the heat. Stir in the lime juice and half of the cilantro. Taste and adjust salt if needed.
  • Ladle the stew into bowls and sprinkle the remaining cilantro on top before serving.

Notes

Simmer the stew gently after adding the fish to keep the tilapia from breaking apart. If the broth thickens too much while sitting, stir in a splash of water or extra coconut milk when reheating. Leftovers store well in the fridge for two days and reheat best on the stovetop over low heat.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife