Easy Fish Stew {with Paprika and Lime}

4.88 from 25 votes

Easy Fish Stew {with Paprika and Lime}

This easy Fish Stew recipe has a sweet creaminess that kids will love. Loosely inspired by the Brazilian-style Moqueca dish, it's a really tasty way to eat more fish.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

1 tsp Olive oil
2 Cloves Garlic Peeled and crushed.
1 Onion Sliced.
3 Peppers I used a mixture of red and yellow - chopped into chunks.
2 tsp Sweet smoked paprika
1/2 tsp Dried chilli flakes
400 g Cod I use frozen. See notes below.
400 ml Reduced fat coconut milk
250 g Cherry tomatoes Halved.
Salt and pepper
2 Limes
2 Spring onions

Metric - Imperial

Instructions

Heat the oil in a pan and add the garlic and onion. Fry for 3 minutes or until soft.
Add the peppers, paprika and chilli if using and cook for 3 minutes until softened.
Gently add the cod pieces and pour over the coconut milk. Simmer for 10 minutes.
Add the cherry tomatoes and simmer for another 5 minutes.
Squeeze over the lime and sprinkle the spring onions. Serve over a bed of rice.

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Notes

Fish: I did use frozen white fish to make this (as it's often cheaper than fresh). If you want to use fresh fish, you may need to just cook it for a few minutes less. I suggest adding the cherry tomatoes after 5 minutes, cooking for a further 5 minutes and as always, be sure it's cooked through before serving.

I used frozen cod, but any white fish like basa would also work well.

Peppers: The type of peppers used are bell peppers.

Spring onion: These are called scallions/green onions in the US.

Nutrition