Brazilian Fish Stew

Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.

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Prep Time
35 min
Cook Time
70 min
105 min


  • 2 lightly packed cups fresh cilantro leaves, divided
  • 4 tbsp fresh lime juice, divided
  • 1 jalapeño chile pepper, seeded and quartered
  • 1 yellow onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 2 tbsp coconut oil or olive oil
  • 1 cup brown rice, rinsed
  • 1 tsp sweet paprika
  • 1 tsp chile powder
  • 5 sprigs fresh thyme
  • 2 cups low-sodium chicken broth
  • 3 Roma tomatoes, seeded and coarsely chopped
  • 12 oz boneless, skinless sablefish (black cod), striped bass or cod fillets, cut into 1-oz pieces
  • 1 cup low-fat coconut milk


  1. To a food processor, add half the cilantro, 2 tbsp lime juice, jalapeño, onion and garlic. Process until smooth and set aside.
  2. In a large, deep skillet on medium, heat oil. Add rice and toast, stirring constantly, until golden and blistered, about 5 minutes.
  3. Stir in paprika and chile powder. Stir in cilantro mixture, thyme, 1 cup water and broth and bring to a gentle boil. Cover and reduce heat to low; simmer until rice is tender, about 40 minutes.
  4. (NOTE: Check on liquid, if needed add a bit more water, and stir often to prevent sticking. Test doneness of rice after 20 minutes and every 10 minutes after that.)
  5. When rice is soft, stir in tomatoes. Cover and simmer for about 5 minutes, until tomatoes soften. Add fish by nestling pieces down into the rice mixture; do not stir.
  6. Cover and gently steam for 12 to 18 minutes, depending on thickness of fillet, until fish flakes easily with a fork.
  7. Meanwhile, to a blender or food processor, add remaining 2 tbsp lime juice, remaining cilantro leaves and coconut milk; blend until smooth.
  8. Remove and discard thyme sprigs.
  9. Divide stew among serving bowls and drizzle coconut mixture over top, dividing evenly.

Nutrition Information

  • Serving Size 1 1/2 cups and 2 pieces of fish
  • Calories 253
  • Carbohydrate Content 31 g
  • Cholesterol Content 47 mg
  • Fat Content 8 g
  • Fiber Content 2 g
  • Protein Content 15 g
  • Saturated Fat Content 5 g
  • Sodium Content 256 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g