Make this tasty Tilapia Stew for a flavorful fish soup that features marinated tilapia, bell peppers, tomatoes, and onions in a rich coconut milk broth. Delicious and hearty, this is perfect for seafood lovers!
You'll love how quick and easy it is to make this stew. Simmered to perfection in 30 minutes with very little effort for an anytime meal everybody will love.
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🩵 About This Recipe
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 tilapia 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. You will love it! And if you don't usually like stews, you should also try this, because you will love it, too!
And if you can't get enough seafood, try these Air Fryer Fish Sticks for a nice easy meal as well!
What readers are saying...
Every time I make fish tacos I make extra fish so that I can make this stew. I've probably made it a dozen times over the last couple of years. It's SOOO GOOD!
- Danielle
🧂 Gather Your Ingredients
- 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 almost 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!
🔪 Let's Make Tilapia Stew!
(Or click here to jump right to the recipe card with measurements!)
Season Fish
Combine spices. Add the tilapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer.
Cook Veggies
Heat the olive oil in a large skillet. Add the peppers and onions, and cook until they begin to thaw.
Add Fish and Tomatoes
Add the tomatoes and marinated tilapia.
Start Broth
Pour the coconut milk over everything, cover, and simmer.
Add Cilantro
In the last few minutes, stir in the cilantro (optional).
💡 Expert Tips and Tricks
- Feel free to marinate the tilapia ahead of time - overnight works great!
- That being said, marinating is technically optional. I recommend it if you have time, but this can also be made by just mixing the fish with the seasonings.
- Allow frozen tilapia fillets to thaw to make them easier to work with.
- Don't worry if the coconut milk looks slightly lumpy - it will smooth out as the stew simmers.
- Tilapia is done when it can easily flake apart with a fork. Keep an eye on your tilapia stew so you don't overdo the fish.
❔ FAQs
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!!!
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!
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!
- Slow Cooker Olive Bread - the salty olives and savory garlic pair beautifully with the stew, and the rustic crust is perfect for dipping.
- Crock Pot Bread With Garlic and Parmesan - a crusty and flavorful bread that is great for sopping up all the good stew broth.
📝 Substitutions and Variations
- 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.
Kristin's Kitchen Tip
Marinating the fish is optional, but I recommend giving it at least a bit of time to sit in the seasonings to allow the fish to absorb some of those warm flavors.
🥡 Storage and Reheating
Because this is a great make-ahead soup, it's best on day two. But you can keep this refrigerated for 3-4 days.
Tilapia 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 tilapia stew with my sausage mozzarella sandwich.
Keep It Handy
Don't have time for this tilapia stew recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
This stew pairs deliciously with some fresh and warm crusty bread. For some extra nutrition, pair with a side salad.
😋 More Amazing Soup Recipes You'll Love
- Butternut Squash Soup - Silky, fragrant, and flavorful, this comforting soup is a hit with adults and kids alike!
- Crock Pot Chicken Stew with Guinness - This Crock Pot Guinness Chicken Stew is a new twist on a traditional favorite. It's an easy and tasty alternative to the typical Guinness beef stew!
- 10 Minute Creamy Zucchini Curry Soup - Super-filling and super-flavorful, this is a creamy yet healthy zucchini curry soup you can feel good about serving to your family.
- Mexican Fish Soup - This recipe from Mama Maggie's Kitchen is a hearty and comforting soup loaded with flavor and made with homemade fish broth and a spicy tomato sauce.
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Brazilian Fish Stew
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 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. Add in the tilapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or so.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
- 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
Prep Tips:
- You can marinate the tilapia ahead of time (even the night before) and store it covered in the refrigerator to save time.
- The marinating is optional. It deepens the flavor, but if you're short on time, you can skip it and still have a delicious stew.
- If using frozen tilapia, thaw it just enough to cut the fillets in half safely.
- The coconut milk may look a little lumpy at first, but it will smooth out and blend into the stew as it simmers.
- The fish is done when it flakes easily as you stir. Keep a close eye on it since overcooking can make it tough.
Variation Suggestions:
- If desired, use 2 large fresh bell peppers (cut into strips) and 1 medium chopped onion instead of frozen pepper and onion strips.
- Swap the tilapia for cod, mahi-mahi, or another firm white fish.
- Add a pinch of red pepper flakes or a diced jalapeño for extra heat.
- Stir in a squeeze of extra lime juice just before serving for added brightness.
Serving Suggestions:
- Serve as a stew with warm crusty bread on the side.
- Garnish with extra fresh cilantro for a fresh finish.
- A simple side salad with citrus vinaigrette complements the richness nicely.
Storage Info for Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat until warmed through.
- Avoid overheating, as the fish can become dry if overcooked during reheating.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in October 2019, and was republished with tips, step by step photos, and a recipe change in March 2026.
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Morgan says
I want to make this but I'm concerned. Your soup looks very...well... soupy. But I don't see where you're adding any liquid except the coconut milk. Am I missing something?
Kristin King says
If you think you would like more liquid, maybe skip draining the canned diced tomatoes. But you are right, other than the lime juice, there is no other liquid that I add. The rest of it comes from natural liquids in the fish and vegetables, and of course even if you drain the canned tomatoes there is still liquid in there that also combines with the rest as it cooks. I hope that helps you! 🙂
Andrea Johns says
I made this as written:
a. It was bland
b. It was watery
c. Peppers were cut too big
d. Fish was overcooked
Next time, I'll:
a. Cut peppers smaller
b. Cook without fish for at least 10 minutes
c. Add more spices to sauce, seriously Brazilian food is spicy and this was not.
d. Add a thickener (flour or cornstarch)
e. Serve with rice, potatoes or cauliflower.
Kristin King says
Hi Andrea, sorry you did not like this recipe as it turned out. I have made it many times and my family does love it, but I am glad you have some adaptations in mind to adjust it to your liking. I appreciate you stopping by, hope you have a great day!
Andrea Johns says
The recipe was a great starting point for me! Sorry if I sounded negative 🙂 But, I will be making it again.
Kristin King says
No worries, that happens to me a lot...I try a recipe, and then the next time I make it I change it up to adapt it for my family's tastes. I am glad it was a good starting point for you, and I appreciate you starting the conversation with me...I always love to hear from people who stop by my site! Let me know how it turns out the next time you make it with all your changes!
Sheri says
Thank you, I made the stew tonight for dinner, I had a little fresh rock fish, cod and halibut that I used and now this is on the top or my favorite recipe list. What wonderful flavor. I am also thinking this stew would be great over a nice slice of polenta.
Again thank you
Kristin King says
Hi Sheri! Yay, I am so glad you liked it! I totally agree, this would be great with polenta, that's a fabulous idea. Thanks for stopping by!
Jay says
Made this tonight & it was AWESOME! It has so many levels of great flavor!
Kristin King says
That is great to hear! I am glad you enjoyed it and thanks so much for stopping by! 🙂
Kate says
Could this work just as well with cod???
Kristin King says
I would think so, give it a shot! 🙂
Bonnie says
A friend & I have both made this a few times with halibut. It’s memorably tasty & there’s nothing to modify for Paleo eating. I added a jalapeño this time for a little kick.
Im thinking of adding arrowroot to thicken a couple servings to put over cauliflower rice tomorrow.
This is a real keeper, thanks!
Shreyashi Ganguly says
Hey Kristin, I loved your recipe. Made it twice already. It's been a hit with my family.
I am planning to add this recipe in my best of October recipe roundup to be published on the 31st of October. I know it’s an archived recipe but the warming qualities of this stew has been a draw for me over this cool month. I would love to add a picture of this beautiful soup (with the proper citations naturally) in my blog post. I hope it is alright by you.
Would love to hear back.
Thank you.
Kristin King says
Hi, Shreyashi, thank you for your nice comment! I am so glad you like this stew. Yes, that would be absolutely fine for you to share the photo in a blog post with a link back. Thanks for checking and for sharing my recipe!
Whitney says
I'm actually at the grocery store buying ingredients to make this tonight! I'm a rookie when it comes to coconut milk. What kind did you use? Sweetened or unsweetened? Thank you 🙂
Kristin King says
Hi Whitney. I don't recall having an option for sweetened or unsweetened. Hopefully you are in the Asian section buying the canned coconut milk, (like the kind from Thai Kitchen) and not the milk substitute kind (like the kind made by Silk). I hope you enjoy the dish!
Melissa French, The More With Less Mom says
This looks delicious! Thanks for posting. Hello from Clever Chicks.
Theresa @DearCreatives says
Looks yummy! Thanks for sharing your recipe at the Inspiration Spotlight Party! Pinned & shared! Hope to see you again soon!
megan @ NoSmallLife says
Yum! This looks amazing Kristin! Can't wait to try 🙂