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    Jefferson Adams

    Brazilian Fish Stew (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    For anyone looking to turn a culinary corner into slightly more exotic fare, consider this wonderful Brazilian-style Fish Stew. This is an easy version of a common Brazilian dish that never fails to please, even among people who don't usual enjoy fish. It's not only tasty, it's easy to make, healthy, nutritious and yummy.

    This recipe combines fresh fish, coconut milk, lime juice, peppers, onions and garlic in a cumin-infused broth. The recipe makes enough to feed 8-10 people, making it excellent for larger gatherings. Cut the recipe in half for smaller groups or families. 



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    Ingredients:
    2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
    3 tablespoons olive oil
    3 onions, chopped
    5 large bell peppers, sliced
    2 can diced tomatoes, drained (16 ounces)
    2 cans coconut milk (16 ounces)
    5 tablespoons lime juice
    1½ tablespoon ground cumin
    1½ tablespoon paprika
    3 cloves of garlic, minced
    1½ teaspoons salt
    1½ teaspoons ground black pepper
    1 bunch fresh cilantro, chopped (optional)

    Directions:
    Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.

    Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours.

    Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear.

    Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally.

    Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky.

    Serve with warm rice, hot corn tortillas, or both.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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