A Brazilian-inspired coconut fish stew with tomatoes, peppers, lime, and cilantro.
260 gWhite fish
180 gTomatoes
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120 gBell Pepper
80 gOnion
8 gGarlic
12 gCilantro
1 cupCoconut Milk
1.5 tbspLime juice
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Season white fish with lime juice, salt, and black pepper.
Cook onion, bell pepper, and garlic in cooking oil until softened.
Add tomatoes and simmer until they break down.
Pour in coconut milk, add fish, and simmer gently until cooked through.
Finish with cilantro before serving.