Easy Brazilian Fish Stew with Creamy Coconut Milk is the throw-together dinner that tastes like you flew to Rio. In 30 minutes you get flaky white fish swimming in a silky coconut-tomato broth brightened with lime and fresh cilantro. Everything cooks in one skillet while the rice simmers, so weeknight cleanup is minimal. If you love my Easy Coconut Curry Soup with Vegan Dumplings, you’ll flip for this tropical twist.
Why You'll Love Easy Brazilian Fish Stew with Creamy Coconut Milk (30-Minute Weeknight Dinner)
Easy Brazilian Fish Stew with Creamy Coconut Milk—one pot, 30 mins, pantry staples. Tender white fish in silky coconut-tomato broth with lime and cilantro.
- One-pot, 30-minute meal perfect for busy weeknights
- Pantry staples—canned coconut milk, diced tomatoes, frozen fish
- Beginner-friendly: dump, simmer, done
- High-protein, gluten-free, dairy-free comfort food
Ingredients for Easy Brazilian Fish Stew with Creamy Coconut Milk (30-Minute Weeknight Dinner)
Fish: Thaw frozen fillets 10 min in cold water, then pat very dry so they hold shapeCoconut milk: Full-fat = creamy; light works but broth will be thinnerBell pepper: Swap in yellow or green—color is the only change
- Fish: Thaw frozen fillets 10 min in cold water, then pat very dry so they hold shape
- Coconut milk: Full-fat = creamy; light works but broth will be thinner
- Bell pepper: Swap in yellow or green—color is the only change
Ingredient Note: Full measurements for Easy Brazilian Fish Stew with Creamy Coconut Milk (30-Minute Weeknight Dinner) are listed in the printable recipe card below.
How to Make Easy Brazilian Fish Stew with Creamy Coconut Milk (30-Minute Weeknight Dinner)
Step 1 — Prep & Preheat
Sear the aromatics: Heat olive oil in a deep skillet over medium. Sauté onion 3 min until translucent. Add garlic and bell pepper; cook 2 min.
Step 2 — Cook and Build Flavor
Build the broth: Stir in tomatoes, coconut milk, broth, paprika, cumin, cayenne, ½ tsp salt. Bring to a gentle simmer.
Step 3 — Finish, Taste, and Adjust
Add fish: Nestle fish chunks into the liquid so they’re just covered. Reduce heat to low, cover, and simmer 8–10 min until fish is opaque and flakes easily.
Expert Tips for Easy Brazilian Fish Stew with Creamy Coconut Milk (30-Minute Weeknight Dinner)
- Pat fish dry before adding—prevents mushy texture
- Keep heat low once fish is in; boiling makes it rubbery
- Leftovers thicken; loosen with a splash of broth when reheating
Easy Brazilian Fish Stew with Creamy Coconut Milk (30-Minute Weeknight Dinner)
Easy Brazilian Fish Stew with Creamy Coconut Milk—one pot, 30 mins, pantry staples. Tender white fish in silky coconut-tomato broth with lime and cilantro.
Ingredients
Main Ingredients
- 1¼ lb firm white fish (cod, halibut, or mahi-mahi) cut in 2-inch chunks
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup diced tomatoes, canned or fresh
- 1 cup full-fat coconut milk, well shaken
- ½ cup fish or vegetable broth
Seasonings & Flavor Boosters
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp cayenne (optional heat)
- Salt & black pepper to taste
- Juice of ½ lime
- 2 Tbsp chopped fresh cilantro
Optional Toppings
- Extra cilantro
- Lime wedges
- Sliced jalapeño
- Serve over white rice or cauliflower rice
Instructions
How to Make Easy Brazilian Fish Stew with Creamy Coconut Milk
- Sear the aromatics: Heat olive oil in a deep skillet over medium. Sauté onion 3 min until translucent. Add garlic and bell pepper; cook 2 min.
- Build the broth: Stir in tomatoes, coconut milk, broth, paprika, cumin, cayenne, ½ tsp salt. Bring to a gentle simmer.
- Add fish: Nestle fish chunks into the liquid so they’re just covered. Reduce heat to low, cover, and simmer 8–10 min until fish is opaque and flakes easily.
- Finish & serve: Squeeze in lime juice, sprinkle cilantro, taste for salt. Spoon over rice and serve hot.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Easy Brazilian Fish Stew with Creamy Coconut Milk (30-Minute Weeknight Dinner) FAQs
Yes—cook the stew (minus fish) up to 2 days ahead; add fish when reheating for 8 min.
Shrimp, scallops, or even canned salmon added at the end work great.
Store in airtight container 3 days refrigerated or 2 months frozen.
Heat was too high or cooked too long—keep at a gentle simmer and check at 6 min.
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