Slow-Cooked Coconut Fish Stew with Amazonian Herbs

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Brazilian fish stew simmered slowly in creamy coconut milk and infused with fresh Amazonian herbs. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs coconut milk, onion, 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

1 lb firm white fish fillets (such as cod or snapper)
14 oz (1 can) coconut milk
1 medium, diced onion
3, minced garlic cloves
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tbsp dendê oil (red palm oil)
2 tbsp lime juice
2 medium, diced fresh tomatoes
1, finely chopped fresh chili pepper (optional)
1 tsp salt
1/2 tsp black pepper
1 cup water

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Instructions

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.
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.
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.
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.
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.