Coconut Braised Brazilian Fish Stew with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant Brazilian fish stew simmered gently in creamy coconut milk with vibrant bell peppers, tomatoes, and fresh cilantro. This Brazilian recipe (gluten free, dairy free), ready in about 40 minutes, pairs coconut milk, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1.5 pounds firm white fish fillets (such as cod or halibut)
• 13.5 ounces coconut milk
• 1 medium, sliced into rings yellow onion
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips orange bell pepper
• 2 medium, diced vine-ripened tomatoes
• 3, minced garlic cloves
• 1/4 cup, chopped fresh cilantro leaves
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika

Instructions

1. Step 1: Rinse 1.5 pounds of firm white fish fillets and pat dry thoroughly with paper towels. Cut into 2-inch chunks and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika.
2. Step 2: Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add 3 minced garlic cloves and 1 medium sliced yellow onion, cooking for 3-4 minutes until fragrant and the onion is translucent.
3. Step 3: Add 1 medium sliced red bell pepper and 1 medium sliced orange bell pepper to the skillet and sauté for another 4 minutes until peppers are softened but still vibrant.
4. Step 4: Stir in 2 diced medium vine-ripened tomatoes and cook for 2 minutes until they start breaking down and release juices.
5. Step 5: Pour in 13.5 ounces of coconut milk, stir gently to combine, and bring to a simmer over medium-low heat.
6. Step 6: Carefully nestle the fish chunks into the simmering coconut vegetable base, cover the skillet, and cook for 8-10 minutes until the fish is opaque and flakes easily with a fork.
7. Step 7: Remove the skillet from heat and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro leaves. Adjust seasoning with more salt if needed.
8. Step 8: Serve immediately with steamed rice or crusty bread to soak up the flavorful broth.