A Brazilian coastal stew of fish, coconut milk, tomato, and pepper, simmered gently until the broth turns silky and fragrant.
25 min prep 25 min cook 15 min rest
Keeps the screen on · step-by-step guide · built-in timer
Toss the fish with lemon juice, salt, and garlic and rest for 15 minutes.
Slice the onion, peppers, and tomatoes into rings.
Spread half the vegetables in the pot and arrange the fish in a single layer on top.
Add the remaining vegetables and coconut milk, then cook over low heat for 18 minutes.
Add the dende oil and cilantro in the last 2 minutes so the fish does not overcook and firm up.
💡 Tip: Add the fish to the pot last; it falls apart if cooked too long.
🍽️ Serving suggestion: Serve with white rice and cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~390
kcal calories
28
g protein
12
g carbs
24
g fat
8.7g
Sugar
4.3g
Fiber
599.2mg
Sodium
11.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (70%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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