Brazilian-Style Fish Stew with Coconut Milk and Palm Oil
A rich and aromatic fish stew featuring tender white fish simmered in creamy coconut milk and vibrant palm oil. This brazilian-inspired seafood ready in about 40 minutes pairs palm oil, medium, thinly sliced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 2-inch pieces white fish fillets (e.g., cod or snapper)
- 3 tbsp palm oil
- 1 medium, thinly sliced onion
- 4, minced garlic cloves
- 2 large, diced fresh tomatoes
- 1, diced red bell pepper
- 1 cup coconut milk
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
Instructions
- Step 1: Heat 3 tbsp palm oil in a large saucepan over medium heat until shimmering. Add 1 medium thinly sliced onion and 4 minced garlic cloves, sauté for 4-5 minutes until soft and fragrant.
- Step 2: Stir in 2 large diced fresh tomatoes and 1 diced red bell pepper, cook for 5 minutes until vegetables soften and release juices.
- Step 3: Pour in 1 cup coconut milk and 1 cup water, bring the mixture to a gentle simmer.
- Step 4: Season the broth with 1 tsp salt and 1/2 tsp black pepper. Add 1 lb pieces of white fish fillets, cover, and simmer gently for 8-10 minutes until fish is opaque and flakes easily.
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice for brightness. Serve hot with rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brazilian-Style Fish Stew with Coconut Milk and Palm Oil take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brazilian-Style Fish Stew with Coconut Milk and Palm Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep palm oil from drying out.
Can I substitute ingredients in Brazilian-Style Fish Stew with Coconut Milk and Palm Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brazilian-Style Fish Stew with Coconut Milk and Palm Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brazilian-Style Fish Stew with Coconut Milk and Palm Oil?
Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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