Brazilian Fish Stew

Creamy Brazilian Fish stew is infused with rich tomato, pepper, and coconut flavors and makes a decadent and easy meal to satisfy a hungry appetite.

1-1.5 lbs Firm white fish I like to use Costco Tilapia Loins
3 Tbs Coconut Oil
1 Yellow or white onion diced
1 Red bell pepper diced or cut into thin strips
1 yellow or orange bell pepper diced or cut into thin strips
3-5 Garlic cloves diced
1 Carrot diced or shredded
1 Jalapeno seeds and ribs removed and diced
5-6 Small tomatoes (like Roma) roughly chopped. (Or use 1 can of diced tomatoes. Fire-roasted is good if you have it!)
1 Lime plus more for serving
1/2 tsp Salt plus more to taste
1 Tbsp Tomato Paste
2 tsp Paprika any variety that you have
1/2 tsp Chili powder
1.5 tsp Cumin
Red pepper flakes to taste
1 14 oz can Coconut milk unsweetened
1.5 Cups Chicken stock add up to 2 cups to desired consistency

Cut your fish into about 2-inch chunks and marinate in lime juice, lime zest, and salt. Toss around to coat. This will only marinate a short time while you prepare and saute the veggies.
Prepare all of your vegetables. Heat coconut oil in a large pot or wok over medium heat. When the oil is hot, saute the onions, peppers, jalapeno, and carrot. Once the vegetables have softened (maybe 5 minutes), add the diced garlic, spices, and tomato paste. Stir for another minute to wake up the spices, then add the tomatoes and stock.
Bring to a gentle simmer and cook for 20 minutes or until the vegetables are at your desired level of softness. The longer you simmer the stew, the richer the flavor! I will let it go up to 40 minutes if I have time. Then add the coconut milk and season with salt to taste.
Add the chunks of fish gently to the simmering stew and slightly nestle them into the broth to poach. Monitor the fish with a cooking thermometer until it is done at 145 degrees (5 minutes or so).
Serve over rice, if desired, with fresh squeezed lime and herbs! Cilantro, parsley, and green onions are all great choices!