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.
Jump to:
🩵 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.
get your copy now!
Need help with dinner?
- 24 quick, delicious recipes
- 1 month of meal plans
- pre-filled grocery lists
- and more!
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.
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Dania says
Lovely photo and I have fish fillets in my refrigerator from over a week and was looking for something new to try. I stumbled the right place finally. Thanks for great recipe.
Irene says
I can't eat tomatoes as they hurt my stomach. Is there any other substitutes or do you think I can leave it out?
Also, do you recommend any substitutions for coconut milk? I'm not a big fan of coconut. I know.. it sounds like I'm a picky eater 🙁
Kristin says
Hi Irene, thank you so much for stopping by. I am happy you want to try this recipe, but the tomatoes and the coconut milk are kind of the foundation of the recipe. So if you are not a fan of either one, this may not be the recipe for you. But I found a recipe that you may want to try, here is the link: https://www.bettycrocker.com/recipes/fish-and-vegetable-soup/496eb2e3-e6b1-4dd2-9a8a-006e96b22146 . I hope that one seems like a good option for you! 🙂
Lauren says
I made this tonight, and followed the recipe to a T. ABSOLUTELY INCREDIBLE! It tastes like something sinful you would order at a restaurant. I wish I had better words to describe it. Everyone should make this!!
Kristin King says
Thank you so much for your nice words! I am so glad you enjoyed it. And I really appreciate you stopping by to tell me about it! 🙂
Monica @HappyandBlessedHome.com says
Looks oh, so, good! Featuring at Family Fun Friday in my roundup of 10 Slow Cooker + Soup Recipes https://www.happyandblessedhome.com/10-slow-cooker-soup-recipes/
Petra says
The flavors sounds tantalizing and s delicious! Thank you for sharing this with us at Fiesta Friday!
Carrie Ditton says
This looks absolutely divine! We just started the Whisk It Wednesday link party and I thought you might be interested in sharing there too! Thanks, Carrie
Helen at the Lazy Gastronome says
This sounds wonderful! Thanks for sharing at the what's for dinner party! Hope you were able to visit some of the other great posts this week.
Kyle says
I just made this, abd let me say OMG. Its so good! The only downside i foynd *for me anyways* is i feel it needed just a pinch more seasoning.
As is, it is an amazing dish, but in my case the bell peppers kinda watered the flavor down for me. 🙂 it was a very good meal and i will definitely Cook it again.
Kristin King says
Yay! So glad you liked it. Definitely you can amp up the seasoning next time! I try to stay on the conservative side since I have a picky eater who seems to have something against lots of flavor, LOL. If you thought is was a little too watery, next time try putting the tomatoes in a colander and pressing them with a spoon to really get most of the liquid out, or else cut back a bit on the coconut milk. Thanks for stopping by! 🙂
bgrnet says
I found the palm oil in my supermarket and cod was the only firm white fish here in the desert, and oh-my-goodness!
Kristin King says
So glad you liked it! 🙂
Kenna says
How can this be adapted to make in a crock pot? Or can I cook it on the stove top and just transfer to a crock pot when I'm ready to take it to the potluck? Thanks!
Kristin King says
Hi Kenna, I have actually been meaning to adapt this for a crock pot. But I haven't had a chance to do that yet, so I don't have any advice to offer at this point. So you can either go ahead and try it, or go with your other idea of cooking it on the stovetop and then transferring to the crock pot to take it to the potluck. I think that is a fabulous idea! Good luck! 🙂
Erin says
Hi Kenna, did you try this in the crock pot? Did you have good results or any adaptations to note?