About this recipe:This Brazilian fish stew is warming, delicious and easy to make. It is a simplified version of a common Brazilian dish, and easy enough for weeknights. You can use salmon in place of tilapia for a heartier fish flavour. Serve with hot rice.
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
675g tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large peppers, sliced
1 (400g) tin chopped tomatoes, drained
1 (400g) tin coconut milk
1 bunch fresh coriander , chopped
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Method Prep:20min › Cook:25min › Ready in:45min
Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the peppers, tilapia and chopped tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the coriander and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.