Brazilian (Kanpachi) Fish Stew

Serves: 4

A simple Brazilian Fish Stew made with your choice of fish and simmered in coconut milk with onions, tomatoes, chilies and lime. Easy, fast and full of flavor and nutrition! Serve with rice, a nice big salad or crusty bread to mop up all the sauce!


  • 1 lb Forever Oceans™ Kanpachi (or your favorite fish), skin removed, flesh cut into 2-inch pieces
  • freshly ground black pepper
  • 1 lime, zest and juice of
  • 2 tablespoons coconut oil or olive oil
  • 2 carrots, washed and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 red bell pepper, seeds removed and flesh roughly chopped
  • 2 garlic cloves, peeled and minced
  • 1 medium sized jalapeño pepper, seeds removed and flesh minced
  • 2 tablespoons tomato paste
  • 1 can (15.5 oz) of chopped tomatoes
  • 1 can (13.5 oz) of coconut milk
  • 2 tablespoons cilantro, freshly chopped


  1. Place the fish into a medium size bowl. Season with salt, pepper and zest and juice from half of the lime. Set aside.
  2. Take a large frying pan and place over a medium to high heat on the stove. Add the oil, when hot add the carrots and onions, cook to 2 to 3 minutes. Turn the heat down to a medium and add the bell pepper, garlic and jalapeño and cook for an additional 4 to 5 minutes.
  3. Add the tomato paste, chopped tomatoes and coconut milk, stir and bring to a simmer, then cook for 10 minutes to slightly thicken the stew. Then carefully add the fish, cover with a lid and simmer for 6 to 7 minutes or until the fish is cooked.
  4. Taste and adjust the seasoning with extra salt and the remaining lime juice if needed. Sprinkle over the freshly chopped cilantro and serve with cooked rice.


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