Reviewed: Mar. 16, 2010

Fabulous stew. I would recommend a few tweaks: The listed amount of bell peppers is a bit much. Half the amount of bell peppers is more than enough. I'd also do half red, half yellow bell peppers for added color. As well, I'd recommend a fish that is more firm/less flaky than tilapia. I used cod and it turned out great. Finally, a pinch of chili flakes for an extra bit of zing.

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182 users found this review helpful

Reviewer:

TheTDot

Reviewed: Mar. 2, 2009

This recipe was excellent. It was relatively easy to make and didn't take much time. I used more than the recommended lime which I would suggest. This fish stew could have as easily passed as a Thai recipe. If you like Thai food try this dish. I am also going to make this again substituting the fish with shrimp or chicken.

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73 users found this review helpful

Reviewer:

hassmurphy

Reviewed: Oct. 16, 2010

I'm from Brazil, and this is one of my fave dishes. I personally don't use garlic on fishes... It kind of is a bit "too much". Also, that amount of pepper is used by Northern people more than at other parts of the country., but if you like it... :)

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72 users found this review helpful

Reviewer:

Tuttifruttigirl

Cooking Level: Intermediate

Home Town: Rio De Janeiro, Rio De Janeiro, Brazil

Reviewed: Apr. 21, 2009

This is more like 4.5 stars. I have a local place here that does this style cooking in a muqueca (clay pot) I don't have a clay pot but still wanted to make it and found this recipe to closest to what my restaurant does. I made this with mahi. It held up very well in the pot. I would suggest using it since other fish may flake easy. I didn't have actual cumin but added a dash of adobo which does. I also added chopped green onion for more color. I only used 1 red bell pepper. I wouldn't think you would need more then 2 peppers cause they tended to take away from the coconut milk flavor. I served it over some basmati rice and garlic bread for dipping and we were happy!

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41 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 16, 2010

Yum! My recommended changes are: replace tilapia with cod, esp. dried cod that's been soaked overnight beforehand; add 1 large potato and 1 large tomato; reduce the green peppers by 2-3; and squeezing lime juice onto it at the end or just before serving.

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35 users found this review helpful

Reviewer:

Susan Salas from Detroit!

Cooking Level: Expert

Home Town: Allen Park, Michigan, USA

Reviewed: Jul. 13, 2010

YUM! I had a nasty cold and a lot of haddock on hand and I wanted a spicy fish stew recipe to help clear my head. This was perfect! I used haddock for the fish, and I didn't have any bell peppers, so I used zucchini. The citrusy flavor is wonderful and along with a few added dashes of hot sauce it really helped my cold. I ate two bowls full! I will definitely make more of this.

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28 users found this review helpful

Reviewer:

erica vee

Reviewed: Jan. 16, 2010

This was great. I didn't have coconut milk so I used skim milk plus about a Tablespoon of sugar. It's probably not the same as coconut milk, but still yummy.

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21 users found this review helpful

Reviewer:

Bon

Reviewed: May 6, 2010

I loved this! I used 13oz of tomatoes and coconut milk because that is what I had on hand and only one yellow bell pepper (not a fan), and it was still perfect! I'll definitely being using this regularly, it was easy to make and cheap.

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18 users found this review helpful

Reviewer:

shik shak shok :]

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

Reviewed: Aug. 26, 2010

My family loves this stew. It is a different and delicious way to enjoy tilapia which we eat quite a lot of. The only thing I changed was that I left out the peppers as we don't really like them.

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14 users found this review helpful