Easy Brazilian Fish Stew Recipes

Alright, gather ’round, folks, because today we’re talking about Easy Brazilian Fish Stew Recipes – a dish so vibrant and ridiculously delicious, it might just convince you that you *can* cook something beyond toast (no judgment, we’ve all been there). This isn’t just any fish stew; it’s a flavor fiesta for your face, packed with coconut milk, juicy pineapple, and enough zing to make your taste buds do a little samba. It’s special because it tastes fancy but requires minimal effort, which is basically my entire life philosophy. If you’re looking to impress someone (even if that someone is just yourself after a long Tuesday), or simply crave something that screams “tropical getaway” without the airfare, then this is your jam.

Speaking of chaos, the last time I made this, my husband decided it was the perfect moment to “help” by adding an extra can of coconut milk because, and I quote, “More is always better, right?” We ended up with what could best be described as a delicious, albeit very thin, coconut-fish soup. The kids, naturally, decided the pineapple chunks were alien eyeballs and refused to eat anything but the rice. I, of course, just shrugged, grabbed a bigger spoon, and ate mine (and my husband’s, who was too busy apologizing) straight from the pot. It’s fine. We learn. Mostly.

Time-Saving Hacks

• Honestly, pre-chopped garlic and ginger from a jar are your best friends here. Don’t look at me like that; we’re trying to eat, not win a knife skills competition.
• Those little bags of frozen chopped onions? Gold. Absolute gold. No tears, no fuss.
• Use a can of crushed pineapple if you’re feeling extra lazy. Just promise me you’ll drain it really well unless you want pineapple juice stew.
• When it says “simmer,” it means “go fold that one load of laundry you’ve been avoiding,” not “stand there and stare at it.”
• The “one pot” rule means you can probably get away with only washing that one pot and a couple of bowls. Or, you know, just eat it straight from the pot. No judgment here.

Serving Ideas

This stew practically begs for a sidekick that can soak up all that glorious broth. Think simple, think carb-loaded, think “I don’t want to cook anything else.” Serve it with a crisp white wine if the kids drove you absolutely bonkers today, or just a tall glass of ice water if you’re trying to be a responsible adult. Don’t overthink it; the main event is already doing all the heavy lifting.

What to Serve It With

• Fluffy white rice (jasmine or basmati are perfection)
• Quinoa for a slightly healthier, slightly nuttier vibe
• Warm crusty bread or naan to sop up every last drop of that amazing sauce
• A simple green salad with a light vinaigrette for some freshness (if you’re feeling ambitious)

✔Tips & Mistakes

Don’t overcrowd your pan – fish likes its personal space. If you try to jam too much in there, it’ll steam instead of simmer nicely, and nobody wants sad, steamed fish. Also, taste as you go! If it’s too sweet, add a squeeze of lime or a pinch more salt. If it’s not sweet enough, well, you know what to do. And for the love of all that is holy, don’t walk away from the coconut milk once it starts simmering; it has a mischievous habit of boiling over and making a huge mess. Ask me how I know. (It involved a very sticky stovetop and a few choice words.)

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Easy Brazilian Fish Stew Recipes

A delicious and easy Brazilian fish stew perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb white fish fillets (like cod or haddock)
• ▢ 1 large onion, chopped
• ▢ 1 cup chopped bell peppers
• ▢ 2 cloves garlic, minced
• ▢ 15 oz canned diced tomatoes
• ▢ 1 cup coconut milk
• ▢ 1 tbsp olive oil
• ▢ 1 tsp cumin
• ▢ 0.5 tsp cayenne pepper
• ▢ 1 tbsp lime juice
• ▢ 1 cup fresh cilantro, chopped for garnish

Instructions

Preparation Steps

• In a large pot, heat olive oil over medium heat. Add chopped onions and bell peppers. Sauté until softened.
• Stir in minced garlic, cumin, and cayenne pepper. Cook for an additional minute until fragrant.
• Add canned tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
• Carefully add fish fillets to the pot. Season with lime juice. Cook for 15-20 minutes, until fish flakes easily.
• Remove from heat and stir in chopped cilantro before serving.

Notes

Serve with crusty bread for dipping. Add a touch more lime juice for extra brightness.