Brazilian Coconut Fish Stew

Raven Higheagle


Colorful peppers and cilantro lend a confetti-like adornment to this typical Brazilian dish, flavored with lime, chile, and coconut milk. Serve over rice and top with dende (Brazilian palm oil) for an authentic experience

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Serves 8
30 Min
15 Min
Stove Top


3 lb
fillet of sole or other firm-fleshed white fish
2 tsp
1/2 tsp
freshly ground black pepper
6 Tbsp
fresh lime or lemon juice
tomatos, coarsely chopped
1 medium
white onion, coarsely chopped
red bell pepper, coarsely chopped
6 sprig(s)
cilantro coarsely chopped
2 Tbsp
finely chopped fresh chile pepper (or 1/4 teaspoon chili powder)
4 Tbsp
dendĂȘ (brazilian red palm oil), peanut oil, or vegetable oil
1 c
coconut milk or coconut cream


1Rinse the fish fillets and drain well.
2Cut each into 3 or 4 lengthwise strips and place in a bowl.
3Combine the salt, black pepper, and 2 tablespoons lime or lemon juice.
4Rub the fillet strips with the mixture and set aside to marinate, un-refrigerated, for 20 minutes.
5In a food processor or blender, combine tomato, onion, bell pepper, cilantro, and chile pepper.
6Process for several seconds to make a coarse paste.
7In a large skillet, heat the oil over medium-high heat.
8Add half the paste mixture and all the fish strips and cook for 5 minutes.
9Using a spatula to turn over each fish piece carefully, for minimal breakage.
10Top with remaining paste mixture and the coconut milk. Continue to cook for 5 minutes.
11Serve over rice.

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