Ingredients
For the Stew Base
- 1 pound Firm White Fish such as halibut, sea bass, or mahi-mahi
- 2 tablespoons Fresh Lime Juice or lemon juice if needed
- 2 tablespoons Cooking Oil preferably coconut oil
- 1 Onion finely diced, any type
- 1 Red Bell Pepper diced
- 1 cup Carrots diced
- 1 Jalapeño Pepper diced, optional
- 1 teaspoon Salt sea salt or kosher salt
- 2 cloves Garlic Cloves minced
- 2 tablespoons Tomato Paste
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 2 cups Broth fish, chicken, or vegetable stock
- 1 cup Fresh Tomatoes or canned crushed tomatoes
- 1 can Coconut Milk full-fat or light (about 13.5 oz)
- 1/4 cup Chopped Fresh Cilantro for garnish
- 1 Scallion optional, for garnish
- 2 Lime Wedges for serving
Instructions
- Marinate Fish: Rinse the firm white fish under cold water, pat dry, and cut into 2-inch pieces. Marinate in fresh lime juice, salt, and pepper for up to 20 minutes to infuse flavor and tenderize the fish.
- Sauté Onions: Heat coconut oil in a large sauté pan over medium heat. Add diced onions and cook until translucent, about 3 minutes, creating the stew’s aromatic base.
- Add Vegetables: Stir in diced red bell pepper, carrots, and optional jalapeño. Cook for another 3 minutes until they begin to soften, adding depth to the stew.
- Season and Flavor: Add salt, minced garlic, tomato paste, paprika, and ground cumin. Stir continuously and cook for about 1 minute until fragrant and well combined.
- Add Liquids: Pour in broth and fresh or canned crushed tomatoes along with the coconut milk. Bring the mixture to a boil, then reduce heat to simmer for 8 minutes, allowing the flavors to meld.
- Cook Fish: Gently nestle the marinated fish pieces into the stew. Cover and simmer for 4 to 5 minutes, or until the fish is cooked through and tender.
- Finish and Garnish: Stir in chopped cilantro and a splash of lime juice for brightness. Adjust seasoning if needed. Serve hot over rice or with crusty bread for a complete meal.
Notes
- Use firm white fish like halibut or mahi-mahi for best texture.
- Adjust jalapeño quantity or omit for less heat.
- Full-fat coconut milk gives a richer stew, but light version reduces fat content.
- Simmer gently to avoid overcooking the fish and keep it tender.
- Serve with rice or crusty bread to soak up the flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
