Pernambucan Fish Stew with Coconut and Bell Peppers
A vibrant coastal stew simmered in coconut milk with bell peppers and fresh herbs, capturing Pernambuco's sun-drenched flavors. This brazilian-inspired soups ready in about 35 minutes pairs (450g) firm white fish fillets, (240ml) coconut milk, medium, diced 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 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.
Ingredients
- 1 lb (450g) firm white fish fillets
- 1 cup (240ml) coconut milk
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1, finely chopped small onion
- 2, minced garlic cloves
- 2 tbsp vegetable oil
- 1/2 cup (120ml) fish stock
- 1/4 cup, chopped fresh cilantro
- 1/4 cup, chopped fresh parsley
- 1, cut into wedges lime
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 minutes until translucent, then add the minced garlic and cook for 1 minute until fragrant.
- Step 2: Add the diced red and green bell peppers to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
- Step 3: Stir in the fish stock and coconut milk, then bring to a gentle simmer. Add the 1 lb fish fillets and cook for 8-10 minutes until the fish is opaque and flakes easily.
- Step 4: Remove from heat, stir in the chopped cilantro and parsley, and season with salt and pepper to taste. Serve immediately with lime wedges.
Frequently asked questions
How long does Pernambucan Fish Stew with Coconut and Bell Peppers take to make?
Total time is about 35 minutes (15 min prep + 20 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 Pernambucan Fish Stew with Coconut and Bell Peppers?
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 (240ml) coconut milk from drying out.
Can I substitute ingredients in Pernambucan Fish Stew with Coconut and Bell Peppers?
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 Pernambucan Fish Stew with Coconut and Bell Peppers 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 Pernambucan Fish Stew with Coconut and Bell Peppers?
Brazilian soups 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.
What others are saying
- ★★★★★
The best fish stew I've ever had. The coconut adds a wonderful touch.
- ★★★★★
Easy to make and so flavorful. Will be making this again!
- ★★★★★
This dish was a hit at my dinner party. The whole family loved it.
