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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
  • 2
    tomatos, coarsely chopped
  • 1 medium
    white onion, coarsely chopped
  • 1
    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

How to Make Brazilian Coconut Fish Stew


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

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