Brazilian Fish Coconut Milk Stew Low Carb
Dive into the bold and vibrant flavors of Brazil with this Low-Carb Brazilian Fish Coconut Milk Stew! Featuring tender white fish fillets simmered in a rich, aromatic broth of creamy coconut milk, fresh tomatoes, and earthy paprika, this dish is both comforting and nutritious. Layered with colorful bell peppers, onions, and a touch of lime juice for brightness, it’s a feast for both the eyes and the palate. Served over zucchini noodles, this stew is a low-carb, gluten-free delight perfect for weeknight dinners or entertaining guests. With its combination of wholesome ingredients and a quick prep time, this healthy Brazilian-inspired recipe brings tropical flair to your table without compromising on dietary goals.
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Recipe Information
Ingredients
- 500 grams white fish fillet (such as cod, snapper, or tilapia)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 2 medium bell peppers (red and yellow), thinly sliced
- 3 medium fresh tomatoes, chopped
- 1 teaspoon paprika
- 400 milliliters coconut milk
- 1 cup fish or vegetable stock
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onions, sliced
- 0.25 teaspoon red chili flakes (optional)
- 400 grams zucchini noodles (or other vegetable noodles)
Instructions
Rinse the fish fillets under cold water, pat them dry with a paper towel, and cut into large chunks (about 2-inch pieces).
In a bowl, combine the fish pieces with lime juice, salt, and black pepper. Toss gently to coat and let marinate for 10 minutes while you prepare the other ingredients.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the minced garlic and sliced onion. Cook for 2-3 minutes until the onion is translucent and fragrant.
Stir in the sliced bell peppers and chopped tomatoes. Cook for an additional 5 minutes, stirring occasionally until the vegetables have softened.
Sprinkle in the paprika and red chili flakes (if using), stirring well to coat the vegetables in the spices.
Pour in the coconut milk and fish or vegetable stock. Bring the mixture to a gentle simmer.
Lower the heat and carefully add the marinated fish pieces into the skillet. Make sure they are mostly submerged in the liquid.
Cover the skillet and let the fish cook for 8-10 minutes, or until it is opaque and flakes easily with a fork.
Gently stir in the chopped cilantro and sliced green onions. Taste and adjust the seasoning with additional salt or lime juice if needed.
In a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender but still firm.
Divide the zucchini noodles into serving bowls and ladle the fish stew over the top.
Garnish with extra cilantro or lime wedges if desired, and serve hot!
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 70.4 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 392 mg | 30% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 5332 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
