This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

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  • Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Nutrition Facts

359 calories; protein 27.4g 55% DV; carbohydrates 15.6g 5% DV; fat 21.8g 34% DV; cholesterol 42mg 14% DV; sodium 600.1mg 24% DV. Full Nutrition
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Reviews (306)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/17/2010
Fabulous stew. I would recommend a few tweaks: The listed amount of bell peppers is a bit much. Half the amount of bell peppers is more than enough. I'd also do half red, half yellow bell peppers for added color. As well, I'd recommend a fish that is more firm/less flaky than tilapia. I used cod and it turned out great. Finally, a pinch of chili flakes for an extra bit of zing. Read More
(230)

Most helpful critical review

Rating: 3 stars
12/14/2010
I reduced the cumin and only marinated about half an hour. Flavor was very mild but I enjoyed it. Partner did not...totally my fault...was too bland for him. Next time will use full amount of spices and marinate one hour. It's hard to find the heat level we will both enjoy Read More
(6)
400 Ratings
  • 5 star values: 233
  • 4 star values: 126
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 6
Rating: 4 stars
03/17/2010
Fabulous stew. I would recommend a few tweaks: The listed amount of bell peppers is a bit much. Half the amount of bell peppers is more than enough. I'd also do half red, half yellow bell peppers for added color. As well, I'd recommend a fish that is more firm/less flaky than tilapia. I used cod and it turned out great. Finally, a pinch of chili flakes for an extra bit of zing. Read More
(230)
Rating: 5 stars
10/20/2010
I'm from Brazil, and this is one of my fave dishes. I personally don't use garlic on fishes... It kind of is a bit "too much". Also, that amount of pepper is used by Northern people more than at other parts of the country., but if you like it... :) Read More
(100)
Rating: 4 stars
03/02/2009
This recipe was excellent. It was relatively easy to make and didn't take much time. I used more than the recommended lime which I would suggest. This fish stew could have as easily passed as a Thai recipe. If you like Thai food try this dish. I am also going to make this again substituting the fish with shrimp or chicken. Read More
(98)
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Rating: 4 stars
04/24/2009
This is more like 4.5 stars. I have a local place here that does this style cooking in a muqueca (clay pot) I don't have a clay pot but still wanted to make it and found this recipe to closest to what my restaurant does. I made this with mahi. It held up very well in the pot. I would suggest using it since other fish may flake easy. I didn't have actual cumin but added a dash of adobo which does. I also added chopped green onion for more color. I only used 1 red bell pepper. I wouldn't think you would need more then 2 peppers cause they tended to take away from the coconut milk flavor. I served it over some basmati rice and garlic bread for dipping and we were happy! Read More
(47)
Rating: 5 stars
10/20/2010
Yum! My recommended changes are: replace tilapia with cod esp. dried cod that's been soaked overnight beforehand; add 1 large potato and 1 large tomato; reduce the green peppers by 2-3; and squeezing lime juice onto it at the end or just before serving. Read More
(43)
Rating: 5 stars
07/14/2010
YUM! I had a nasty cold and a lot of haddock on hand and I wanted a spicy fish stew recipe to help clear my head. This was perfect! I used haddock for the fish and I didn't have any bell peppers so I used zucchini. The citrusy flavor is wonderful and along with a few added dashes of hot sauce it really helped my cold. I ate two bowls full! I will definitely make more of this. Read More
(35)
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Rating: 4 stars
01/19/2010
This was great. I didn't have coconut milk so I used skim milk plus about a Tablespoon of sugar. It's probably not the same as coconut milk, but still yummy. Read More
(28)
Rating: 5 stars
05/07/2010
I loved this! I used 13oz of tomatoes and coconut milk because that is what I had on hand and only one yellow bell pepper (not a fan) and it was still perfect! I'll definitely being using this regularly it was easy to make and cheap. Read More
(19)
Rating: 5 stars
08/26/2010
My family loves this stew. It is a different and delicious way to enjoy tilapia which we eat quite a lot of. The only thing I changed was that I left out the peppers as we don't really like them. Read More
(16)
Rating: 3 stars
12/14/2010
I reduced the cumin and only marinated about half an hour. Flavor was very mild but I enjoyed it. Partner did not...totally my fault...was too bland for him. Next time will use full amount of spices and marinate one hour. It's hard to find the heat level we will both enjoy Read More
(6)
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