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Amazonian Fish Stew



  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

amazon river recipe

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, heat olive oil over medium heat.
  2. 2.Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.
  3. 3.Add diced red bell pepper and cook for another 2 minutes.
  4. 4.Stir in the diced tomatoes, ground cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, allowing the flavors to meld together.
  5. 5.Pour in the fish stock or vegetable broth, followed by the coconut milk. Bring the mixture to a simmer.
  6. 6.Add the fish chunks to the pot and gently stir to combine. Cook for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. 7.Stir in the lime juice and chopped cilantro. Taste and adjust the seasoning if needed.
  8. 8.Serve the Amazonian Fish Stew hot, garnished with additional cilantro if desired. Enjoy!

lightbulb_outline Tips

  • chevron_rightFeel free to use any firm white fish for this stew. Tilapia and catfish work well, but you can also try cod or halibut.
  • chevron_rightFor a spicier kick, add a chopped chili pepper or a dash of hot sauce.
  • chevron_rightServe the stew with steamed rice or crusty bread to soak up all the delicious broth.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.