Ingredients
Fish
- 1 lb / 500g firm white fish fillet, no skin, cut into 1″/2.5cm cubes
- 1 tbsp lime juice
- 1/4 tsp salt
- Black pepper, to taste
- 1 tbsp olive oil
Broth
- 1 1/2 tbsp olive oil or coconut oil
- 2 garlic cloves, minced
- 1 small onion, finely diced (brown, yellow or white)
- 1 large red capsicum / bell pepper, halved and sliced
- 1 1/2 tsp sugar (any)
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 14 oz / 400ml coconut milk (full fat preferred)
- 14 oz / 400ml canned crushed tomatoes
- 1 cup fish broth/stock (or chicken or vegetable broth)
Finishes
- 1–2 tbsp lime juice, plus more for serving
- 3 tbsp roughly chopped fresh cilantro / coriander, plus more for serving
Instructions
- Marinate the Fish: Combine the fish cubes with 1 tbsp lime juice, 1/4 tsp salt, black pepper, and 1 tbsp olive oil in a bowl. Cover with cling wrap and refrigerate for 20 minutes to allow the flavors to penetrate.
- Cook the Fish: Heat 1 tbsp olive oil in a large skillet over high heat. Add the marinated fish and cook until just cooked through and lightly golden, about 3-4 minutes. Remove from the skillet and set aside.
- Prepare the Broth Base: Reduce the heat to medium-high and add 1 1/2 tbsp olive or coconut oil to the same skillet. Sauté the minced garlic and diced onion for 1 1/2 minutes until the onion starts to become translucent.
- Add Bell Peppers: Add the sliced red capsicum and cook for 2 minutes, stirring occasionally to soften the peppers slightly.
- Add Spice and Liquid Ingredients: Stir in sugar, cumin powder, paprika, cayenne pepper (if using), salt, coconut milk, crushed tomatoes, and broth. Bring the mixture to a simmer and then reduce heat to medium. Let cook for 15 to 20 minutes, stirring occasionally, until the broth thickens and deepens in flavor.
- Return Fish to Broth: Add the cooked fish back into the skillet and gently reheat it in the broth for about 2 minutes to meld the flavors without overcooking the fish.
- Finish the Stew: Stir in 1 to 2 tbsp lime juice for brightness. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle the chopped fresh cilantro/coriander on top. Serve the stew hot, ideally with steamed rice, lime rice, or for a low-carb option, cauliflower rice.
Notes
- Use firm white fish such as cod, halibut, or snapper for best results.
- Full-fat coconut milk gives a richer, creamier broth but light versions can be used for a lighter stew.
- Fish broth adds depth but chicken or vegetable broth works fine if fish broth is unavailable.
- Olive oil or coconut oil can be used interchangeably as the cooking fat depending on flavor preference.
- Adjust cayenne pepper according to your desired heat level or omit for no spice.
- Marinating the fish briefly enhances flavor and keeps the fish tender during cooking.
- Serve with fresh lime wedges for added citrus zing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Fish, Stew
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
