Bahian Fish Stew
A creamy, vibrant Brazilian-style fish stew with tomatoes, bell peppers, and coconut milk, served over rice with toasted farofa.
- Total time
- 35 min
- Servings
- 4
- Calories
- 580
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Season the 1.5 lb fish fillets with salt and pepper. Heat 1 tbsp oil in a large pot over medium-high heat and sear the fish for 2 minutes per side until lightly golden; remove and set aside.
Step 2
In the same pot, add the 1 sliced onion and 1 sliced bell pepper. Cook over medium heat until softened, about 5 minutes, stirring occasionally.
Step 3
Add the 3 chopped tomatoes and cook for 3 minutes until they start to break down. Pour in the 1 can coconut milk and bring to a gentle simmer.
Step 4
Return the fish to the pot, spooning sauce over it. Simmer gently for 8-10 minutes until the fish flakes easily with a fork.
Step 5
Stir in the 0.5 cup chopped cilantro and season with salt to taste. Serve hot over the 2 cups cooked rice, sprinkled with the 1 cup farofa.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
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