Slow-Cooked Coconut Fish Stew with Amazonian Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian fish stew simmered slowly in creamy coconut milk and infused with fresh Amazonian herbs. This brazilian-inspired seafood ready in about 40 minutes pairs (1 can) coconut milk, medium, diced onion, minced garlic cloves 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Brazilian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp dendê oil in a large saucepan over medium heat until shimmering. Add 1 diced medium onion and 3 minced garlic cloves; sauté for 4 minutes until soft and fragrant.
  2. Step 2: Stir in 2 diced medium fresh tomatoes and 1 finely chopped fresh chili pepper (if using), cooking for 3 minutes until the tomatoes begin to break down.
  3. Step 3: Pour in 14 oz coconut milk and 1 cup water, then add 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a gentle simmer over medium-low heat.
  4. Step 4: Cut 1 lb firm white fish fillets into large chunks and add them to the pot. Cover and simmer gently for 15 minutes until the fish is opaque and flakes easily.
  5. Step 5: Stir in 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 2 tbsp lime juice. Adjust seasoning with more salt if needed. Serve hot with rice or crusty bread.

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Frequently asked questions

How long does Slow-Cooked Coconut Fish Stew with Amazonian Herbs 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 Slow-Cooked Coconut Fish Stew with Amazonian Herbs?

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 (1 can) coconut milk from drying out.

Can I substitute ingredients in Slow-Cooked Coconut Fish Stew with Amazonian Herbs?

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 Slow-Cooked Coconut Fish Stew with Amazonian Herbs 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 Slow-Cooked Coconut Fish Stew with Amazonian Herbs?

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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