Brazilian Fish Stew
Try this Brazilian Fish Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1 large onion chopped
- 1 tablespoon olive oil
- 1 (14 ounce) can diced tomatoes drained
- 1 and 1/2 teaspoons salt
- handful fresh cilantro chopped
- 4 tablespoons lime juice
- 1 and 1/2 tablespoons ground cumin
- 1 and 1/2 tablespoons paprika
- 2 and 1/2 teaspoons minced garlic
- 1 and 1/2 teaspoons pepper
- 2 pounds tilapia fillets cut into bite-sized pieces (can be frozen, just thaw slightly to cut)
- 3 large bell peppers sliced into 2 inch strips
- 1 (14 ounce) can coconut milk (i used light)
- Carbohydrate 6.98881666703076 g
- Cholesterol 75.5987283333333 mg
- Fat 3.30431509691092 g
- Fiber 1.85933338497322 g
- Protein 31.3829992986848 g
- Saturated Fat 1.29470918476699 g
- Serving Size 1 1 Serving (269g)
- Sodium 82.2955941334246 mg
- Sugar 5.12948328205754 g
- Trans Fat 0 g
- Calories 179 calories
Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl. Add in the tilapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer. (You can do this step the night before to save time the next day!)Heat the olive oil in a large skillet or casserole over medium-high heat. Add the onions and cook until they begin to soften, about 3 minutes.Add the pepper strips, tomatoes, and marinated tilapia.Pour the coconut milk over everything, cover, and simmer about 20 minutes, stirring occasionally.In the last few minutes, stir in the cilantro.When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.
