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Close up view of fish stew with a cilantro garnish with halved limes and a black spoon.
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4.84 from 95 votes

Brazilian Fish Stew

Flavorful tilapia stew with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 people
Author: Kristin

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)
US Customary - Metric

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.

Nutrition

Calories: 260kcal | Carbohydrates: 11g | Protein: 31g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 232mg | Potassium: 744mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1985IU | Vitamin C: 86.7mg | Calcium: 44mg | Iron: 1.8mg
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