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Easy Brazilian Fish Stew

  • Author: Olivia Chen
  • Total Time: 30 minutes


2 tbsp olive oil
1 small white onion, finely chopped
2 cloves garlic, minced
1 1/2 lb wild cod, cut into chunks
15 oz can diced tomatoes
1/2 cup coconut milk
1/4 cup sour cream (optional)
2 tbsp tomato paste
1 whole red bell pepper, sliced in rounds
1 whole green bell pepper, sliced in rounds
1 whole yellow bell pepper, sliced in rounds
Sea salt and ground black pepper, to taste
1/2 tsp red pepper flakes
1 tbsp fresh cilantro, chopped


Heat olive oil in a large skillet or cast iron pan over medium heat. Add onion and garlic, cooking until onion is translucent and garlic is fragrant, about 3 minutes.
Stir in diced tomatoes, coconut milk, sour cream (if using), and tomato paste. Allow the mixture to simmer for about 3 minutes, stirring occasionally.
Add the sliced bell peppers and cod chunks to the pan. Season with salt, pepper, and red pepper flakes.
Cover and let the fish simmer for 10-12 minutes. If the fish isn’t fully immersed in the broth, carefully turn the cod pieces about 3/4 of the way through the cooking time.


Once done, garnish with fresh cilantro. Serve hot.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 4 servings
  • Calories: 300 kcal