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Brazilian Fish Stew

Rated as 4.42 out of 5 Stars

"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."
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1 h 5 m servings 359
Original recipe yields 6 servings


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  1. 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.
  2. 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.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 359 calories; 21.8 15.6 27.4 42 600 Full nutrition

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Read all reviews 296
  1. 383 Ratings

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Most helpful positive review

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 pepp...

Most helpful critical review

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 o...

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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 pepp...

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 ...

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...

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 t...

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 squ...

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 peppe...

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.

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 ...

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 th...