Brazilian Fish Stew is
Brazilian Fish Stew
For many people, stews are a staple of the cooler season and considered a comfort food perfect for a chilly afternoon.
I must confess that I am not one of those people.
I must be crazy, right?? I don't know why, but I am just not usually tantalized by stews. They don't really appeal to me most of the time. It has to be a pretty amazing stew recipe to get my attention.
This stew, however, has my total attention! And I think it will catch your attention too!
There are so many appetizing flavors layered in this dish, from the tangy lime to the creamy coconut milk. Bell peppers, onion, and tomatoes contribute additional splashes of flavor and color and texture.
A sprinkle of cilantro adds that extra bit of yum.
If you usually like fish stews or stews in general, this is a must-try
And if you can't get enough seafood, try these Air Fryer Fish Sticks for a nice easy meal as well!
Best Fishes for a Fish Stew
Tilapia gets a bad rep, but I think that it's perfect for fish soup and fish stew recipes. It's not super fishy tasting, and it cooks easily. In soups and stews, I find that tilapia adds texture and makes it hearty.
Using tilapia for this fish stew recipe was perfect because it's mildly-flavored, but dense in texture. If you can't easily find tilapia, the best fish to use in this recipe is any white fish, like cod, haddock, or grouper.
Fish stew is even better the next day! So, if you have leftovers of this Brazilian fish stew, heat it up the next day. My favorite thing to do is to eat it with my favorite sausage mozzarella sandwich.
Ingredients for Fish Stew Recipe
- tilapia fillets - a nice mild fish, it's firm enough to stand up in this stew.
- bell pepper and onion strips - use frozen to make this recipe in a flash!
- canned diced tomatoes - a stable in most every kitchen!
- light coconut milk - adds sweet, nutty creamy flavor
- cilantro - for bright freshness
- lime juice - for a bit of juicy tanginess
- olive oil - to sauté the vegetables, plus it adds another layer of flavor to this stew.
- garlic, cumin, paprika, salt and pepper - a simple marinade for the fish!
More Easy One Pot Recipes
If you like this one pot meal, check out my super easy chicken pot pie and my chicken potato bake. They are definitely low-maintenance, high taste type of recipes that everyone in my family loves....
FAQs for Brazilian Fish Stew
How long will fish stew keep?
Because this is a great make-ahead soup, it's best on day two. But you can keep this refrigerated for 3-4 days.
What is another name for fish stew?
There are many fish or seafood stews, actually almost every country has their own version! Brazilian fish stew is also called Moqueca, and then there is Bouillabaisse from France, Cioppino from San Francisco (which is a version of an Italian stew), or Maeutang, a spicy Korean stew. You can find a complete listing of stews (with recipes!) here!!!
What fish is best in this soup?
Traditionally a firm white fish is chosen for this meal - halibut or cod. However you can mix it up with snapper, haddock, or grouper, but I chose tilapia.
Tilapia has such a mild flavor. It's a lean protein and very affordable. Since it doesn't taste very fishy even the kids loved this meal!
What do you serve with fish stew?
Bread, of course, to sop up the amazing broth in this stew! Here are some of my favorite bread recipes that are easy to make and perfect with this meal!
How to make Brazilian Fish Stew - Step by Step
Step 1.
Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.Step 2.
Add the tilapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer.Step 3.
Heat the olive oil in a large skillet. Add the peppers and onions and cook until they begin to thaw.Step 4.
Add the tomatoes and marinated tilapia.Step 5.
Pour the coconut milk over everything, cover, and simmer.Step 6.
In the last few minutes, stir in the cilantro (optional).Why make this soup?
- quick and easy family dinner!
- very little clean-up because it's a one-pot meal!
- family favorite - everyone loved it!!
More of my favorite soup recipes from the blog
Variations for Brazilian Fish Stew
- If you have time, use fresh bell peppers instead of frozen (2 large, sliced into strips).
- Similarly, you can use fresh onion instead of frozen (1 large, chopped).
- Try different types of mild white fish (cod, haddock, grouper, etc).
- Try it with shrimp, or even a frozen seafood medley!
- Throw in some cooked rice or pasta for a heartier meal.
Looking for more seafood?
I kinda get on a kick with ingredients, so if you're looking for more seafood or fish to add to your diet, here are some of my favorites!
This Baked Calamari Recipe is a lightened up version of the ever-popular fried calamari, but it's just as delicious!
Try this Mexican Fish Soup, which is a hearty and comforting soup loaded with flavor and made with homemade fish broth and a spicy tomato sauce.
Looking for a different seafood recipe? Try this amazing Shrimp Grilled Cheese! So easy and your family will love it!
Or check out this canned or imitation crab cake recipe (you can use either). So good your family will think you got take out from a seafood restaurant!
Fish Stew
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Brazilian Fish Stew
Ingredients
- ¼ cup lime juice
- 1.5 tablespoons cumin
- 1.5 tablespoons paprika
- 1 tablespoon minced garlic
- ½ tablespoon salt
- ½ tablespoon pepper
- 2 pounds tilapia fillets, cut in half (they can be frozen, just thaw slightly to cut)
- 1 tablespoon olive oil
- 12 ounces frozen pepper and onion strips (1 bag)
- 14 ounces diced tomatoes, drained (1 can)
- 14 ounces light unsweetened coconut milk (1 can)
- 1 handful fresh cilantro, chopped (optional)
Instructions
- Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl.¼ cup lime juice, 1.5 tablespoons cumin, 1.5 tablespoons paprika, 1 tablespoon minced garlic, ½ tablespoon salt, ½ tablespoon pepper
- Add in the tilapia and mix until coated.2 pounds tilapia fillets, cut in half
- Cover and place in the refrigerator to marinate for 20 minutes or so.
- Heat the olive oil in a large skillet or casserole over medium-high heat. Add the peppers and onions and cook until they begin to thaw, about 3 minutes.1 tablespoon olive oil, 12 ounces frozen pepper and onion strips
- Add the tomatoes and marinated tilapia and mix them in.14 ounces diced tomatoes, drained
- Pour the coconut milk over everything, mix and cover, and simmer about 20 minutes, stirring occasionally.14 ounces light unsweetened coconut milk
- In the last few minutes, stir in the cilantro (optional).1 handful fresh cilantro, chopped
- When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.
Notes
- Make the marinade and coat the tilapia ahead of time (even the night before!) and store in the refrigerator. This will save time when you are ready to cook.
- Marinating time is optional. Marinating results in the best flavor, but the times that I have skipped that step because of time constraints, the stew still turned out delicious.
- If you want to use fresh peppers and onions, use 2 large bell peppers, cut into strips, and 1 medium onion, chopped.
- The coconut milk may be a little lumpy when you first add it, but as it cooks it will combine with the rest of the stew.
- The fish is done when it starts to flake as you stir. It is best to not overcook, so pay attention and remove from heat when that happens.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Adapted from Allrecipes.com. I've served Brazilian Fish
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Happy cooking!
Brittanie @Simplistically Living
Believe it or not, I've never tried Brazilian food before. This looks delicious and I need to give it a try. Thanks for linking up at the #HomeMattersParty. We hope you will join us again next week.
Bam's Kitchen
Beautiful fish stew! I am right along with you today I have been craving warming foods. I don't know why but they always put the aircon on super high in Hong Kong and I feel even colder in the summer inside then I do in the winter and this stew would really hit the spot. Gorgeous photos! Pinning!
Kristin King
Thank you! I agree, sometimes you would hardly know it was summer, it is so freezing inside due to the air conditioner!
Travel Animal Doctor
Wow, these photos are very well done. You are a great photographer.
Carlee @cookingwithcarlee
This stew sounds amazing! And I just so happen to have all of those ingredients! Pinned to make soon!
Jessy @ The Life Jolie
This looks delicious- I am a lover of all things fish. I can't wait to try this! Definitely pinning!
I stopped by from Frugal Craft Home.
Jenna
I made this tonight and it was incredible. Easy, fast, simple, and healthy. It was delicious.
Cynthia B
This was absolutely delicious! Just... wow. My husband loved it as well, which was a pleasant surprise as he's not really a fan of seafood stews. I will absolutely be making this again, and most likely for company as well. I added more coconut milk to make it a bit more creamy, and it was just spectacular. This was enough for two meals for the both of us. Thank you so much for this recipe 🙂
Kristin King
I am so glad to hear that you liked this recipe! It is one of my favorites too. I make it once a month or so!
Thanks for stopping by and letting me know!
Kim
Made this last week. It was DELICIOUS!!!! I didn't have regular paprika on hand, so I used smoky Spanish paprika & it worked really well (though maybe not to everyone's taste). My husband said it is one of the best things I've ever made - so that was quite a compliment. Thanks for sharing!!!
I also love that so much of this can be done ahead of time & then put together just before you are ready to eat. We ate some of it as a plain stew and some over rice the next night. Was amazing both ways. And I like the idea of adding shrimp also.
This will now be one of our favorite "go to" recipes!
PS. The only other change I made was adding more onions because we love them. And I pan roasted green & red peppers separately so they got really sweet (nice play off the more smoky paprika) and waited to add those & the onions I also cooked separately until closer to the end so they didn't get mushy. I did put in about a quarter of them right from the beginning for flavor. I also used coconut oil instead of olive oil - and it just intensified the coconut flavor & the overall natural sweetness of the dish.
Kristin King
Ah, coconut oil is an AWESOME idea. I am going to try that too! This is one of our go-to meals now also, it is just so flavorful. Thanks for stopping by and leaving a comment! 🙂
Lucy Lindauer
I was just wondering on the Fish Soup....1 can of coconut milk is not much liquid for a soup. Did I read something wrong???
Kristin King
Hi Lucy! No, you read it right. Use one 14 ounce can of coconut milk. Between that and the liquid from the tomatoes (even though they are drained, there is still liquid there) and the lime juice and the liquid from the veggies as they cook, I have found that it is plenty for a chunky stew. I hope that helps! 🙂
Mega Sardines
Looks delicious, great mixture of spices and I wanted to try it for my dad because he loves Brazilian food. Thank you for sharing this one.
Kristin King
Thanks! This is definitely one of our favorites. I hope you and your dad enjoy it!
Cathy Ashley
Just made this for dinner tonight. Rave reviews from my guests from El Salvador. Your instructions are so easy to follow. Thank you for making me look like a "seasoned cook"!
Kristin King
Oh, I am so glad everyone liked it! Thanks for letting me know, you made my day! 🙂