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Delicious Fish Stew

This Brazilian fish stew, made with Bison Sour Cream, comes together in only 25 minutes to create a deliciously rich meal that perfectly tops quinoa or rice!


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This recipe uses:


  • 1/2 cup Bison Sour Cream
  • 2 Tbsp olive oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1-1/2 lbs wild cod
  • 15 oz can diced tomatoes
  • 1 Tbsp red curry paste
  • 1/2 cup coconut milk
  • 2 Tbsp tomato paste
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Sea salt, to taste
  • Pepper, to taste
  • 1/2 tsp red pepper flakes
  • 1 Tbsp fresh cilantro


  • Step 1

    Heat oil in a large skillet. Add onion, garlic, and red curry paste. Cook for 3 minutes, until fragrant. Add can of diced tomatoes and stir. Add in coconut milk, Bison Sour Cream, and tomato paste. Stir mixture and allow to cook for 2-3 minutes.

  • Step 2

    Add sliced peppers and cod chunks. Season with salt, pepper, and red pepper flakes.

  • Step 3

    Cover and allow fish to simmer for 10-12 minutes. Turn cod pieces over about halfway through.

  • Step 4

    When fish flakes easily with a fork, it is done. Remove from stove and sprinkle with fresh cilantro. Serve immediately over quinoa or rice and enjoy!