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Brazilian Fish Stew

Recipe by: Margaret Muza

A perfect and delicious way to enjoy our locally raised tilapia! Thanks to our outstanding volunteer Margaret for making a great recipe!


  • ¾ lbs Sweet Water tilapia cut into 2 inch chunks
  • ¼ cup fresh lime juice
  • 6 cloves garlic- minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 5 Tbs olive oil
  • 1 yellow bell pepper diced
  • 1 medium onion, diced
  • 3 sliced scallions
  • 1 inch piece ginger- minced
  • 1 bottle clam juice
  • 2 cups vegetable stock
  • 2 cups coconut milk
  • 2 Tbs tomato paste
  • 1 diced tomato
  • 4 Tbs chopped cilantro
  • 3 Tbs sugar


  1. In a medium sized bowl combine tilapia, lime juice, salt and pepper, and half of the garlic. Set aside.
  2. Heat oil in a dutch oven over medium heat. Add bell pepper and onion- saute for 5 minutes or until soft. 
  3. Add garlic, ginger, and scallions. Saute another minute.
  4. Add clam juice and chicken stock. Bring to a boil. 
  5. Add coconut milk and tomato paste. Return to a boil, stirring. Reduce heat, simmer for 10 minutes. 
  6. Add tilapia and cook 3 minutes. Add diced tomatoes and cilantro. Heat through.
This entry was posted on January 26 2011