Name: Brazilian Fish Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Lime juice - 3 tablespoons; Ground cumin - 1 tablespoon; Paprika - 1 tablespoon; Minced garlic - 2 teaspoons; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Tilapia fillets, cut into chunks - 1 ½ pounds; Olive oil - 2 tablespoons; Onions, chopped - 2; Bell peppers, sliced - 4 large; Diced tomatoes, drained - 1 (16 ounce) can; Coconut milk - 1 (16 ounce) can; Fresh cilantro, chopped (Optional) - 1 bunch

Ingredients for - Brazilian Fish Stew

1. Lime juice 3 tablespoons

2. Ground cumin 1 tablespoon

3. Paprika 1 tablespoon

4. Minced garlic 2 teaspoons

5. Salt 1 teaspoon

6. Ground black pepper 1 teaspoon

7. Tilapia fillets, cut into chunks 1 ½ pounds

8. Olive oil 2 tablespoons

9. Onions, chopped 2

10. Bell peppers, sliced 4 large

11. Diced tomatoes, drained 1 (16 ounce) can

12. Coconut milk 1 (16 ounce) can

13. Fresh cilantro, chopped (Optional) 1 bunch

How to cook deliciously - Brazilian Fish Stew

1 . Stage

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.

2 . Stage

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 bell peppers, tilapia, and diced 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 cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.