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Coconut Fish Stew

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner Brazilian
Coconut Fish Stew
Ingredients
  • 3 tablespoons lime juice
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/2 pounds tilapia fillets, cut into chunks
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 large bell peppers, sliced
  • 1 (16 ounce) can diced tomatoes, drained
  • 1 (16 ounce) can coconut milk
  • 1 bunch fresh cilantro, chopped
Instructions
1
Combine lime juice, cumin, paprika, garlic, salt, and pepper in a large glass or ceramic container. Mix well to create a uniform blend. Add tilapia and gently combine to coat the fish evenly. Cover the container and refrigerate for at least 20 minutes, up to 24 hours.
2
Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally for 1 to 2 minutes. Lower the heat to medium. Add bell peppers, tilapia, and diced tomatoes in layers; pour in coconut milk. Cover the pot and let it simmer for 15 minutes, stirring occasionally throughout. Stir in cilantro; continue cooking until the tilapia is cooked through, adding an additional 5 to 10 minutes.