Hey food lovers! If you’re looking to spice up your dinner routine, look no further than this Paleo Brazilian Moqueca (Fish Stew) with Coconut Milk.
This dish packs a ton of flavor while being super easy to whip up, so you can impress your pals without breaking a sweat. It’s loaded with fresh fish, vibrant veggies, and creamy coconut milk, bringing a cozy tropical vibe right to your kitchen. Plus, it’s a great source of protein and healthy fats, making it a satisfying yet guilt-free meal!
Best part? You can totally customize it! Feel free to swap out different fish or throw in your favorite veggies. Whether you’re on the Paleo diet, looking for gluten-free options or just craving something new, this recipe has got you covered. If you’re wondering how to make a comforting dish that brings a taste of Brazil to your table, you’re in the right place!
Serving and Pairing Suggestions:
Once your Paleo Brazilian Moqueca is ready, serve it hot in a vibrant bowl for that Insta-ready aesthetic. Pair it with some Wild Rice Pilaf to soak up all that delicious broth, or enjoy it alongside a fresh Spinach and Pomegranate Salad for a refreshing crunch.
Want a drink? A chilled Watermelon Sangria will refresh and complement the tropical flavors perfectly!
Tips and Notes:
- Fresh Fish: Boldly recommend using fresh fish like cod or snapper for the best flavor. Frozen works, too, if that’s what you have!
- Veggie Variety: Switch up the veggies based on what’s in season or what’s hanging out in your fridge. Bell peppers, tomatoes, or zucchini can easily join the party.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for the best result!
Final Call to Action:
Ready to dive into this delicious Moqueca? Give it a try and let your taste buds take a trip to Brazil! Don’t forget to share your creation on socials, and check out more awesome recipes on the blog!
Paleo Brazilian Moqueca (Fish Stew) with Coconut Milk
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Chopping Board
Ingredients
- 1 pound firm white fish fillets - such as cod or halibut
- 2 tablespoons coconut oil - for cooking
- 1 medium onion - chopped (for sweetness)
- 2 cloves garlic - minced (for flavor)
- 1 medium bell pepper - chopped (adds color and crunch)
- 1 can 14 oz coconut milk - creamy base
- 1 teaspoon paprika - for smokiness
- 1 teaspoon cumin - for earthiness
- Salt and pepper to taste - for seasoning
- 1 bunch fresh cilantro - chopped (for garnish)
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and chopped bell pepper, cooking for an additional 3-4 minutes until fragrant.
- Add the paprika and cumin, stirring to coat the vegetables.
- Pour in the coconut milk and bring to a simmer.
- Add the fish fillets to the pot, covering them with the sauce. Cook gently for about 15-20 minutes, until the fish is cooked through and flakes easily.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.