A Brazilian seafood dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 1 hr

Organic sourcing

Bell peppers are on the EWG Dirty Dozen list, making it worthwhile to buy them organic. On the other hand, fish are not typically a concern for pesticide residues.

Ingredients

• 600 g white fish fillets (such as cod or halibut)
• 3 tbsp lime juice
• 2 medium onions, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 medium tomato, chopped
• 400 ml coconut milk
• 1 cup fish or vegetable stock (ideally homemade)
• 2 tbsp extra-virgin olive oil
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tbsp fresh cilantro, chopped
• to taste sea salt
• to taste black pepper

Method

1. Place the fish fillets in a dish and pour over the lime juice. Marinate for 15 minutes.
2. In a large pot, heat the olive oil over medium heat. Sauté the onions until translucent.
3. Add the garlic, red and yellow peppers, and continue to cook until the peppers soften.
4. Stir in the chopped tomato, cumin, and paprika. Cook for 3 minutes, blending the spices.
5. Pour in the coconut milk and stock, bringing the mixture to a gentle simmer.
6. Place the marinated fish fillets in the pot. Cover and cook until the fish is opaque and flakes easily, about 10-15 minutes.
7. Season the stew with sea salt and black pepper to taste.
8. Garnish with fresh cilantro before serving.

Notes

• Tilapia or sea bass can also be used in place of cod or halibut.
• Serve with rice or steamed vegetables for a complete meal.
• Leftovers can be stored in the refrigerator for up to 2 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Brazilian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.