Name: Savory Brazilian Fish Stew Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 1 pound Firm White Fish (such as halibut, sea bass, or mahi-mahi); 2 tablespoons Fresh Lime Juice (or lemon juice if needed); 2 tablespoons Cooking Oil (preferably coconut oil); 1 Onion (finely diced, any type); 1 Red Bell Pepper (diced); 1 cup Carrots (diced); 1 Jalapeño Pepper (diced, optional); 1 teaspoon Salt (sea salt or kosher salt); 2 cloves Garlic Cloves (minced); 2 tablespoons Tomato Paste; 1 teaspoon Paprika; 1 teaspoon Ground Cumin; 2 cups Broth (fish, chicken, or vegetable stock); 1 cup Fresh Tomatoes (or canned crushed tomatoes); 1 can Coconut Milk (full-fat or light); 1/4 cup Chopped Fresh Cilantro (for garnish); 1 Scallion (optional, for garnish); 2 Lime Wedges (for serving)

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Introduction

This savory Brazilian fish stew is a vibrant and comforting dish full of rich flavors. Featuring tender white fish simmered in a fragrant coconut milk and tomato broth, it’s perfect for a cozy dinner that brings a taste of Brazil to your table.

A white speckled bowl holds a dish with three large white fish pieces covered in a rich orange creamy sauce speckled with small green peas and red diced tomatoes, garnished with fresh green cilantro leaves. The fish and sauce fill the front and center of the bowl, while plain white rice forms a neat half-moon shape behind the fish. A bright green lime wedge rests at the rice's edge beside a metallic spoon, all set against a white marbled texture with some cilantro leaves near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound firm white fish (such as halibut, sea bass, or mahi-mahi)
2 tablespoons fresh lime juice (or lemon juice if needed)
2 tablespoons cooking oil (preferably coconut oil)
1 onion, finely diced (any type)
1 red bell pepper, diced
1 cup carrots, diced
1 jalapeño pepper, diced (optional)
1 teaspoon salt (sea salt or kosher salt)
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon ground cumin
2 cups broth (fish, chicken, or vegetable stock)
1 cup fresh tomatoes (or canned crushed tomatoes)
1 can coconut milk (full-fat or light)
1/4 cup chopped fresh cilantro (for garnish)
1 scallion (optional, for garnish)
2 lime wedges (for serving)

Instructions

Step 1: Rinse the firm white fish under cold water, pat dry, and cut into 2-inch pieces. Marinate the fish in fresh lime juice, salt, and pepper for up to 20 minutes.
Step 2: Heat the coconut oil in a large sauté pan over medium heat. Add the diced onions and cook until translucent, about 3 minutes.
Step 3: Stir in the diced red bell pepper, carrots, and optional jalapeño pepper. Cook for another 3 minutes until vegetables start to soften.
Step 4: Add salt, minced garlic, tomato paste, paprika, and ground cumin. Stir and cook until fragrant, about 1 minute.
Step 5: Pour in the broth, fresh or canned crushed tomatoes, and coconut milk. Bring the mixture to a boil, then reduce heat and simmer for 8 minutes.
Step 6: Gently nestle the marinated fish pieces into the stew. Cover and simmer for 4–5 minutes, or until the fish is cooked through.
Step 7: Stir in the chopped cilantro and a splash of lime juice. Taste and adjust seasoning if needed. Serve hot over rice or with crusty bread, garnished with scallions and lime wedges if desired.

Tips & Variations

For a milder heat, omit the jalapeño or remove its seeds before dicing.
Try using other firm white fish like cod or snapper, depending on availability.
Add diced potatoes or plantains for extra heartiness.
Use light coconut milk for a less rich stew without sacrificing flavor.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from becoming tough. This stew is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl filled with two main layers: the left half shows a mound of fluffy white rice with visible separated grains, and the right half contains four large pieces of white fish covered in a thick orange sauce with visible red tomato chunks and small green peas, sprinkled with chopped cilantro leaves and black pepper. A green lime wedge and a silver spoon rest on the right edge of the bowl. The bowl is white with a brown speckled rim, placed on a white marbled surface with a gray cloth napkin partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this stew?

Yes, you can use frozen fish, but make sure it is fully thawed and patted dry before marinating to avoid excess moisture in the stew.

What can I serve with Brazilian fish stew?

This stew pairs wonderfully with steamed rice, crusty bread, or even a simple side salad for a well-rounded meal.