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A spicy, creamy Brazilian fish stew made with tilapia, coconut milk, and fresh vegetables. This version omits palm oil and can be adjusted for extra heat with additional serrano peppers and red pepper flakes.
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Ingredients (one per line)
2 lb (900 g) tilapia fillets, cut into large pieces Juice of 2 limes 4 garlic cloves, minced 1 tsp salt ½ tsp black pepper 2 tbsp olive oil 1 large onion, sliced 1 large tomato, sliced ½ red bell pepper, sliced ½ yellow bell pepper, sliced 1 serrano pepper, thinly sliced (remove seeds for less heat) 1 tsp smoked paprika 1 tbsp tomato paste 1 cup (240 ml) coconut milk ½ cup (120 ml) water or fish/chicken broth Large handful fresh cilantro, chopped Juice of 1 lime
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Steps (one per line)
Combine tilapia, lime juice, garlic, salt, and pepper and let sit for 15–20 minutes. Heat olive oil in a large pot or Dutch oven. Sauté the onion and serrano pepper for 3–4 minutes. Add tomato paste and smoked paprika and cook for 1 minute. Add the tomato and bell peppers. Pour in the coconut milk and water or broth and bring to a gentle simmer. Nestle the tilapia pieces into the broth. Cover and simmer gently for 6–8 minutes, until the fish is cooked through, avoiding stirring and gently spooning broth over the fish if needed. Turn off the heat and stir in cilantro and lime juice. Taste and adjust salt.
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