---
title: Peixe Ensopado (Brazilian Tomato Fish Stew)
servings: 4
prep time: 15 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/peixe-ensopado-tomate
---

Gather @vegetable stock{200%ml}, @olive oil{3%tbsp}, @fresh cilantro{0.5%bunch} and @black pepper{}.

Toss the @salmon{600%g} chunks with the @lime{1} juice, @salt{} and pepper and let them sit 10 minutes. ~{10%minutes}

Heat the oil in a wide pot and soften the @onion{1} and @bell pepper{1} over medium heat, about 5 minutes. ~{5%minutes}

Add the @garlic{3%clove} and cook 1 minute until fragrant.

Stir in the @canned tomato{1%can} and stock and simmer 8 minutes to build the broth. ~{8%minutes}

Nestle the salmon into the broth, spoon some liquid over the top, cover, and simmer gently until the fish just flakes, 8–10 minutes. ~{9%minutes}

Taste the broth and adjust the seasoning.

Scatter with cilantro and serve over rice, spooning plenty of broth over each bowl.