Brazilian Fish Stew


Peppers, coconut milk, tomatoes, and flaky chunks of fish make up the base of this rich, full-bodied soup from South America. Local chile peppers, plantains, and various deep-sea delicacies like squid traditionally make the cut, but we kept it weeknight-possible by going with easy-to-find cod.

Brazilian Fish Stew
Photo: Adam Albright
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
5 1/2 cups


  • 2 tablespoon olive oil

  • 1 medium red sweet pepper, cut into bite-size strips

  • 1 cup chopped onion

  • 2 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 2 teaspoon paprika

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 1 15 ounce can crushed tomatoes

  • 1 14 ounce can unsweetened coconut milk

  • 1 cup water

  • 1 pound cod, halibut, or other firm white fish

  • Chopped fresh cilantro and lime wedges


  1. In a 4-qt. Dutch oven heat oil over medium. Add sweet pepper, onion, and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Add cumin, paprika, sugar, salt, and cayenne pepper; cook and stir 1 minute. Stir in tomatoes, coconut milk, and the water. Bring to boiling; reduce heat. Simmer 15 minutes.

  2. Meanwhile, rinse fish; pat dry. Cut fish into 1-inch pieces. Stir fish into tomato mixture. Cook 2 to 3 minutes more or until fish flakes easily. Top servings with cilantro and serve with lime wedges.

Nutrition Facts (per serving)

396 Calories
25g Fat
19g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 396
% Daily Value *
Total Fat 25g 32%
Saturated Fat 16g 80%
Cholesterol 49mg 16%
Sodium 594mg 26%
Total Carbohydrate 19g 7%
Total Sugars 9g
Protein 23g
Vitamin C 63.9mg 320%
Calcium 83mg 6%
Iron 4.5mg 25%
Potassium 890mg 19%
Folate, total 47.7mcg
Vitamin B-12 1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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