Description
A rich and comforting Brazilian fish stew made with tender white fish simmered in a creamy coconut tomato broth with vibrant vegetables and warm spices.
Ingredients
- 500 g white fish fillets (cod or tilapia), cut into pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 400 g diced tomatoes
- 400 ml coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika or 1/2 teaspoon red pepper flakes
- Fresh cilantro (optional)
- 1 tablespoon lime juice (optional)
Instructions
- Heat olive oil in a pressure cooker or pot over medium-high heat.
- Add onion and garlic; sauté for 2–3 minutes until fragrant.
- Add bell peppers and cook for another 2 minutes.
- Stir in diced tomatoes and coconut milk until combined.
- Season with salt, pepper, and paprika or chili flakes.
- Add fish pieces gently, partially submerging them.
- Cook under pressure for 5 minutes or simmer on stovetop for about 15 minutes.
- Release pressure (if using cooker) and let rest briefly.
- Garnish with cilantro and lime juice before serving.
Notes
- Use firm white fish to prevent breaking apart.
- Add shrimp for a seafood variation.
- Adjust spice level with chili flakes.
- Do not overcook fish to maintain texture.
- Best served fresh, not frozen after cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking or Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
