Fish Stew in Brazilian Way
March 7, 2016
This super simple but healthful dish is packed with flavor and unquestionably yummy! It's an uncomplicated version of a traditional Brazilian course that I treasure from my youth and it has become a beloved recipe even among my friends and me, even though we don't fancy fish! This can be prepared effortlessly on the stovetop or in the slow cooker for a no-fail comfort meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 6 Servings
1Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.
2Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
3Heat the olive oil in a large pot over medium-high heat.
4Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium.
5Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture.
6Cover the pot and simmer 15 minutes, stirring occasionally.
7Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.